Heat cream of chicken soup in a saucepan.

Dip each corn tortilla in the heated soup to soften.

In a large bowl, combine cubed cooked chicken, Swiss cheese, Cheddar cheese, 1 cup of Rotel tomatoes, salt, and pepper.

Mix the chicken and cheese mixture thoroughly.

Place a generous amount of the chicken-cheese mixture into each softened tortilla.

Roll the tortilla tightly and place it seam-side down in a baking dish.

In a separate bowl, mix the remaining cream of chicken soup with 1 cup of mashed Rotel tomatoes, Monterey Jack cheese, and low-fat sour cream.

Pour the soup mixture evenly over the rolled enchiladas in the baking dish.

Bake in a preheated 350°F (175°C) oven until bubbly and golden brown, approximately 20 minutes.

Let cool slightly before serving.