Chicken Enchiladas III recipe

8 servings

1 (1 pound) loaf processed cheese food, cubed

1 (16 ounce) container sour cream

2 (10.75 ounce) cans condensed cream of chicken soup

8 fluid ounces evaporated milk

1 teaspoon ground cumin

1 (10 ounce) can chicken chunks, drained

2 cups shredded Cheddar cheese

1 (4 ounce) can chopped green chile peppers

10 (10 inch) flour tortillas

Preheat oven to 350 degrees F (175 degrees C).

In a medium size microwave safe bowl, combine the processed cheese food, sour cream, 1 can of soup, and evaporated milk.

Stir together, and heat in microwave oven until smooth, stirring at intervals.

Add cumin to taste, and set aside.

In a medium size bowl, combine the chicken, remaining can of soup, shredded cheese, and green chile peppers.

Drop spoonfuls of chicken mixture in center of tortillas, and roll up.

Place in a lightly greased 9x13 inch baking dish.

Pour reserved sour cream mixture over all.

Bake in the preheated oven for 20 minutes.