Amber's Enchiladas

1 Whole Chicken (can be a rotissorie, cooked and shredded)
1 can Diced Italian style Tomatoes
1 pkg Mexican Blend cheese
1-2 cans red enchilada sauce
40 tortillas, warmed on stove as you go to prevent tearing
In large bowl, mix shredded chicken, tomatoes, and about a ladle full of sauce.
Put a light layer of enchilada sauce on the bottom of a 9x13 pan.
Fill tortillas with chicken mixture, but do not over stuff. Roll. Place in pan, touching. Pour enchilada sauce on top, but do not drench. Sprinkle cheese on top. Bake for 20-30 minutes on 350, until cheese is melted.
Can use hamburger instead of chicken, if preferred.
Serve with Rice a Roni, Spanish Style and refried beans. Warm a little diced onion and garlic in oil and add to beans for added flavor!