Chicken Enchiladas - cooking recipe

Ingredients

10 pounds thigh leg quarters
big box velveeta cheese
16 ounce sour cream
2 cans rotel tomatoes and green chilies
dash of cumin
1 pound Monterey jack cheese (grated)
20 flour tortillas
2 cans cream of mushroom soup

Preparation

Boil chicken until done.
Then let cool.
Peel off skin and debone all the meat.
In a large pot combine Velveeta, sour cream, rotel, cumin and soup until cheese is melted.
Put in tortillas; chicken, monterey jack cheese and about 2 tablespoons of velveeta mix.
Roll up and lay in cake pan.
When done put left over chicken, velveeta sauce, and monterey jack cheese over the top of rolled enchiladas.
Bake in 350\u00b0 oven for 30 to 45 minutes.