Chicken Enchiladas
Chicken Enchiladas is an moderately easy dinner. Made with 10 pounds thigh leg quarters, big box velveeta cheese, 16 ounce sour cream, 2 cans rotel tomatoes and green chilies and dash of cumin, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Boil chicken until done.
Then let cool.
Peel off skin and debone all the meat.
In a large pot combine Velveeta, sour cream, rotel, cumin and soup until cheese is melted.
Put in tortillas; chicken, monterey jack cheese and about 2 tablespoons of velveeta mix.
Roll up and lay in cake pan.
When done put left over chicken, velveeta sauce, and monterey jack cheese over the top of rolled enchiladas.
Bake in 350Β° oven for 30 to 45 minutes.
π· Perfect Pairings
Complete your meal with these
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