Chicken Enchiladas - cooking recipe

Ingredients

1 (3 lb.) chicken
1 (5 oz.) can Pet milk
2 lb. Velveeta cheese
1 (10 3/4 oz.) can chicken mushroom soup
1 (10 oz.) can Ro-Tel tomatoes, drained and diced
1 (8 oz.) carton sour cream
1 jar Picante sauce
2 doz. corn tortillas

Preparation

Boil and de-bone chicken, reserving broth.
Chop chicken into small pieces and add 1/2 cup Picante sauce or to taste.
Set aside.
Into a Dutch oven, pour Pet milk and gradually add Velveeta cheese until melted.
Stir in the soup, sour cream, Ro-Tel tomatoes and 1 cup Picante sauce.
Cover and simmer, stirring occasionally, about 5 minutes to blend ingredients.
Dip tortillas into reserved hot chicken broth, one at a time just to soften.
On each tortilla, place equal amounts of chicken mixture; roll up and place into a 10 x 15-inch baking dish.
Sprinkle any remaining chicken over the top.
Pour cheese sauce over the top of the chicken, cover with foil and bake at 350\u00b0 for 30 minutes.