2 ½ cups cooked, chopped chicken
1 lb. Mexican Velveeta (I use mild)
1 cup sour cream
1 can chili peppers, chopped
Cilantro, to taste
12 – 15 corn tortillas, dipped in hot oil to slightly soften
In microwave, melt Mexican Velveeta in medium bowl. Smooth lumps and mix in sour cream and chopped chilies. Place approx. 2/3 cheese mixture in separate bowl; mix in chicken. Prepare tortillas as directed above. Fill tortillas with chicken/cheese mixture. Roll up, seam side down, in 13x9x2 baking dish. Spread the rest of the cheese mixture over prepared enchiladas and sprinkle with cilantro. Cover with aluminum foil and bake at 350° F for 20 minutes. Serves 6-8.
Serve with rice and
beans, chips and salsa.
