Chicken Enchiladas

Ingredients:

3 to
4 lb. hen
1/2 cup butter
11⁄2 cups chopped onion
2 (10-oz.) cans Ro-Tel
tomatoes and green chilies
1 (28-oz.) can to. matoes
1 (2 lb.) box Velveeta process cheese

Instructions:

cooking oil 2 cup sour cream Boil and bone chicken. Cool and tear into bite sized pieces. Saute onions slowly in butter until very tender. Drain tomatoes, reserving liquid. Add drained tomatoes to onions and simmer until mixture cooks down. Cut up cheese and add, stirring until melted. Add chi. cken. Mixture should be thick. If too thin, add more cheese. If too thick, add tomato juice. Mixture also will thicken as it cools. Fry tortillas in oil over medium heat to soften, about I minute. Drain on paper towels. Place a heaping T. of chicken mixture in each tortilla and roll up. Place in two 9 X 13′ baking dishes. Pour remaining chicken mixture on top of enchiladas. Spread with sour cream and bake at 350° about 30 minutes or until hot and bubbly. Serves 12-15. Tbsp. can be made ahead of time and refrigerated or frozen, but do not add sour cream until ready to bake.

Notes:

Servings Yield:

Serves 12-15