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Ingredients

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

Nutrition Info

885.2 calories carbohydrate: 66.7 g cholesterol: 136.4 mg fat: 45 g fiber: 3.2 g protein: 38.7 g saturatedFat: 25.2 g servingSize: - sodium: 2217.7 mg sugar: 8.4 g transFat: : - unsaturatedFat: : -

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.

8 servings

It is very easy, and the kids love these enchladas.