1 can - chicken breast in water, drain or any cooked chicken breast 1 can - Rotel diced tomatoes and green chilies 8 oz - shredded 4 cheese Mexican 6-8" flour tortillas

Drain chicken breast. Place in a bowl and flake. Add drained Rotel diced tomatoes and chilies. Mix in cheese. Blend. In a large skillet over medium heat, put in tortilla and have 1/2 cup chicken blend. Spread mix over tortilla and cover with second tortilla or just use one tortilla and spread chicken blend on one half and fold. Heat until cheese is melted, turning once.