Preheat Oven to 350 degrees
1 can Rotel Tomatoes
1 can cream of chicken soup
1 can cream of mushroom soup
1 small carton sour cream
4 boneless skinless chicken breats (boiled and shredded)
2 cups grated cheddar cheese
10 flour tortillas
Mix Rotel tomatoes, soups, and sour cream in bowl. Spread a thin layer on the bottom of a 13X9 casserole pan. Fill each tortilla with chicken, cream mixture, and cheese. Roll and place in pan. Pour remaining ingredients on top of rolled enchiladas. Sprinkle remaining cheese on top.
Bake @ 350 for 30 minutes
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