Chicken Enchiladas

• 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

1. Boil and de-bone chicken, reserving broth.
2. Chop chicken into small pieces and add 1/2 cup Picante sauce or to taste.
3. Set aside.
4. Into a Dutch oven, pour Pet milk and gradually add Velveeta cheese until melted.
5. Stir in the soup, sour cream, Ro-Tel tomatoes and 1 cup Picante sauce.
6. Cover and simmer, stirring occasionally, about 5 minutes to blend ingredients.
7. Dip tortillas into reserved hot chicken broth, one at a time just to soften.
8. On each tortilla, place equal amounts of chicken mixture; roll up and place into a 10 x 15-inch baking dish.
9. Sprinkle any remaining chicken over the top.
10. Pour cheese sauce over the top of the chicken, cover with foil and bake at 350u0b0 for 30 minutes.

chicken, pet milk, velveeta cheese, chicken mushroom soup, rotel tomatoes, sour cream, picante sauce, corn tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=53160 (may not work)