Rotisserie chicken, from the deli, shredded
Low-sodium cream of chicken soup
Tomatoes with chilies
Colby-Jack blend cheese, shredded
Shred rotisserie chicken.
Mix chicken, soup, and tomatoes.
Top tortillas with chicken soup mixture and cheese; roll and place in a rectangle or square baking dish.
Top filled and rolled enchiladas with remaining chicken soup mix and cheese.
Bake at 350 degrees for 20 minutes or until cheese melts and enchiladas are warm.