Chicken Enchiladas

Directions

1. 1
   Boil and de-bone chicken, reserving broth.
2. 2
   Chop chicken into small pieces and add 1/2 cup Picante sauce or to taste.
3. 3
   Set aside.
4. 4
   Into a Dutch oven, pour Pet milk and gradually add Velveeta cheese until melted.
5. 5
   Stir in the soup, sour cream, Ro-Tel tomatoes and 1 cup Picante sauce.
6. 6
   Cover and simmer, stirring occasionally, about 5 minutes to blend ingredients.
7. 7
   Dip tortillas into reserved hot chicken broth, one at a time just to soften.
8. 8
   On each tortilla, place equal amounts of chicken mixture; roll up and place into a 10 x 15-inch baking dish.
9. 9
   Sprinkle any remaining chicken over the top.
10. 10
    Pour cheese sauce over the top of the chicken, cover with foil and bake at 350° for 30 minutes.