Chicken Enchiladas

1 can (14.5oz.) Spicy Tomatoes
2 cans (10.5oz.) Cream of Chicken Soup
16oz. (1lb.) Sour Cream
3 cups Shredded Cheese
Chicken (1-2lbs.)
Tortillas (about 10)

Put Chicken in HOT frying pan, once browned on one side, turn.
Pour can of Spicy Tomatoes over chicken, cover and reduce heat.
Mix Sour Cream and Cream of Chicken Soup
Set aside 2 cups of mixture for enchilada topping
To the filling, add 2CUPS of the Cheese
Once Chicken is cooked, shred and add to filling.
Drain liquid off tomatoes and add tomatoes to filling. Mix Well
Put ¼ to ½ cup filling in tortilla
Roll tortilla and filling and lay in 9x13 pan, repeat until filling is gone.
Pour topping over enchiladas and sprinkle with remaining cheese.
Bake at 350* for 20 min. or until heated through.