Border Enchiladas

• 1 (2 lb.) chicken
• 1/4 c. margarine or butter
• 1 (10 oz.) can Ro-Tel tomatoes and green chilies
• 1 (16 oz.) can Ro-Tel whole tomatoes
• 1 (1 lb.) box processed cheese, cubed
• 15 corn tortillas
• oil
• 1 c. sour cream

1. Stew and debone chicken.
2. Cool and cut into bite size pieces. Saute onions in margarine.
3. Drain both cans of tomatoes and reserve the liquid.
4. Add drained tomatoes to onions and simmer until liquid is reduced, about 10 minutes.
5. Add cheese, stirring until melted.
6. Add chicken; mixture should be thick.
7. Fry tortillas in oil over medium heat to soften.
8. Drain.
9. Place a heaping tablespoonful of chicken mixture on each tortilla and roll up.
10. Place in greased 9 x 13-inch pan.
11. Thin remaining chicken mixture with some of the reserved tomato juice from both cans of tomatoes and pour over the enchiladas.
12. Spread with sour cream. Bake at 350u0b0 for about 30 minutes.
13. Makes 6 servings.

chicken, margarine, rotel tomatoes, rotel, processed cheese, corn tortillas, oil, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1028701 (may not work)