Tacos, Burritos, and Enchiladas: Chicken Enchiladas III | Submitted By: Heather

1 (1 pound) loaf processed cheese food, cubed1 (16 ounce) container sour cream2 (10.75 ounce) cans condensed cream of chicken soup8 fluid ounces evaporated milk1 teaspoon ground cumin1 (10 ounce) can chicken chunks, drained2 cups shredded Cheddar cheese1 (4 ounce) can chopped green chile peppers10 (10 inch) flour tortillasPreheat 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. Amount Per Serving  Calories: 885 | Total Fat: 45g | Cholesterol: 136mg

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