12-14 fresh flour tortillas
4-5 chicken breasts
1 lb. Mexican Velveeta, mild
1 lb. cheddar cheese
1 can green enchilada sauce
1 can Mexican relish, mild or hot
1/2 c. chopped onion
1/2 c. milk

In a double broiler melt Velveeta and milk. When smooth, add enchilada sauce, relish, onion, and let simmer. Steam chicken for 10 minutes. Shred chicken. Grate cheddar cheese. Roll the chicken and cheddar cheese in a tortilla. Spoon sauce over the tortillas -- make sure sauce gets between tortillas as well. Spread the remaining cheddar cheese over the top of the enchiladas. Cook at 350 degrees for 10-15 minutes or until cheese is completely melted.