Sour Cream Chicken Enchiladas My Way

Ingredients

• 10 pieces Small Flour Or Corn Tortillas
• 2 cups Shredded
• Cooked Chicken
• 2 cups Shredded Cheddar Cheese
• 8 ounces
• weight Diced Green Chilis
• 1 pound Velveeta
• Cubed
• 16 ounces
• weight Sour Cream
• Divided
• 1 teaspoon Cumin (optional)
• Salt And Pepper
• to taste

Instructions

1. Preheat oven to 425 degrees.
2. Spray a 9 x 13 casserole dish with cooking spray.
3. Dice chicken fairly fine.
4. Combine chicken, half of the cheddar cheese, half of the sour cream and half of the chiles (undrained).
5. Fill your tortillas and roll, placing side by side in your dish.
6. (Two of mine had to go lengthwise down the side.)
7. On the stovetop, combine the Velveeta, remaining cheese, remaining chiles and remaining sour cream over low, low heat to melt the Velveeta.
8. Pour this over your prepared enchiladas.
9. Salt and pepper to taste.
10. (I add a little cumin here as well ... up to you.)
11. Cook for 30-35 minutes until bubbly.