Hometown Enchiladas

2 cans cream of chicken soup
16 oz sour cream
16 oz diced stewed tomatoes (canned)
12 flour tortillas
1/2 lb colby jack cheese (shredded)
1 Tbsp garlic powder
1 lb chopped cooked chicken breasts

Preheat oven to 350 degrees Combine sour cream, tomatoes, cream of
chicken, and garlic. Set aside half of this mixture. In one half, add
chicken. Roll chicken mixture inside tortillas and set in a greased glass
pan side by side in rolls. Add half of cheese to the mixture that was set
aside. Liberally cover the rolls with this mixture. Top with remaining
cheese. Cover with foil. Bake for 25 minutes or until edges of tortillas
are golden.

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