Chicken Enchiladas

1. 1

   Boil chicken until done.

2. 2

   Then let cool.

3. 3

   Peel off skin and debone all the meat.

4. 4

   In a large pot combine Velveeta, sour cream, rotel, cumin and soup until cheese is melted.

5. 5

   Put in tortillas; chicken, monterey jack cheese and about 2 tablespoons of velveeta mix.

6. 6

   Roll up and lay in cake pan.

7. 7

   When done put left over chicken, velveeta sauce, and monterey jack cheese over the top of rolled enchiladas.

8. 8

   Bake in 350u00b0 oven for 30 to 45 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.