Chicken Enchiladas III

Ingredients

• 4 ounce chile peppers green chopped canned
• 10 ounce chicken chunks drained canned
• 21.5 ounce cream of chicken soup canned
• 8 fluid ounces evaporated milk 
• 10 10-inch flour tortillas ()
• 1 teaspoon ground cumin 
• 1 pound processed cheese food cubed
• 2 cups cheddar cheese shredded
• 16 ounce cup heavy whipping cream sour

Equipment

• bowl
• oven
• baking pan
• microwave

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. 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.
3. Add cumin to taste, and set aside.
4. 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.
5. Place in a lightly greased 9x13 inch baking dish.
6. Pour reserved sour cream mixture over all.
7. Bake in the preheated oven for 20 minutes.