Chicken Enchiladas - Recipe

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CHICKEN ENCHILADAS

3 lbs. chicken
1/2 c. broth
16 oz. sour cream
Garlic salt to taste
1/2 med. onion

CHEESE SAUCE:

1 lb. Monterey Jack
2 lb. Velveeta
2 cans Rotel, blenderized

CHEESE SAUCE: Mix together over double boiler.

Cook chicken, debone and dice. Mix all ingredients together. Put by tablespoons into flour or corn tortillas. Roll and place in large baking dish. Cover with cheese sauce. Bake at 350 degrees for 30 minutes.

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