Creamy Chicken Enchiladas
1 (10 ounce) can diced tomatoes with mild green chilies , undrained
1 cup sour cream
1 can cream of chicken soup
10 flour tortillas
2 cups chicken , cooked and cubed
2 cups shredded cheese , divided (I prefer colby and monteray jack blend, but whatever your preference is will work)
Mix together soup, green chilies, sour cream and 1 1/2 cups of cheese. Put 1/3rd of this mixture in separate bowl. Add chicken to remaining 2/3rds. Place heaping spoonful of chicken and soup mixture on each tortilla shell and place seam side down in greased 9×13 pan. Top with remaining soup mixture and sprinkle with remaining cheese. Bake, uncovered, at 350 for 20, 25 minutes or until heated through.