Chicken Enchiladas - cooking recipe

Ingredients

3 chicken breasts, cooked and cubed
1 (10 1/2 oz.) can cream of chicken soup
1 (4 oz.) can chopped green chiles (not hot ones)
1/4 lb. Velveeta cheese
1/4 c. milk
Cheddar cheese, grated
1 pkg. corn tortillas

Preparation

Melt cheese with soup and milk; add chiles.
Dip tortillas in broth where chicken breasts were cooked.
Sprinkle with cheese and chicken pieces.
Roll and place side by side in casserole, 9 x 12 x 24-inches.
Cover with sauce.
Top with more grated cheese. Bake at 350\u00b0 for 30 minutes.
Makes 10 to 14 enchiladas.
Can be made ahead and refrigerated or frozen.
Excellent for buffets.