Chicken Burritos

Ingredients

 * 1-1 1/2 lb chickens, cooked and cut up
 * 10 1/2 ounces cream of chicken soup
 * 14 1/2 ounces no-salt-added whole tomatoes, drained and chopped
 * 10 ounces rotel diced tomatoes w/mild green chilies (USE JUICE ONLY)
 * 6 flour tortillas, heated in skillet or microwave
 * shredded cheese, to taste

Directions

 * In skillet, combine chicken, soup, tomatoes, and Rotel juice.
 * Cook over medium heat, stirring occasionally, until heated through and thickened a little (about 15 minutes).
 * Heat flour tortillas in microwave or on hot griddle. This makes the tortilla more elastic and less likely to tear.
 * Sprinkle center of tortilla with shredded cheese, add chicken mixture, and roll up burrito.