Chicken Enchiladas

3 cups cooked chicken breast

1/2 can of Rotel

2 cans cream of chicken soup

8 oz shredded cheddar cheese

1 small onion, finely chopped

1 tablespoon salt

12 tortillas

• Preheat oven to 350 degrees.
• Cover the bottom of a casserole dish with half of the chicken.
• Top this with 6 of the tortillas that have torn into pieces.
• Repeat both of these layers again.
• Mix together the chopped onion, Rotel and soups.
• Pour the soup mixture over the layers.
• Top with cheese.
• Bake for 30-45 minutes.