3 chicken breasts cooked and shredded
1 can RoTel Diced tomatoes
1 cup shredded Mexican cheese
8 oz cream cheese
1 pkg Tortillas
Preheat oven to 350. Cook chicken and season with salt n pepper. Shred chicken. Continue cooking on medium heat with tomatoes, 1/2 cup shredded cheese and half container of cream cheese. Once thoroughly mixed, spoon onto tortillas and roll up. Place in greased pan or casserole dish. Pour desired amount of verde sauce on each enchilada and top with shredded cheese. Bake for 20 minutes or until cheese is melted on top.