Easy Chicken Enchiladas
3 cups shredded, cooked chicken
1 small onion, diced
1 green pepper, diced
1 tsp minced garlic
1 can cream of mushroom
1 can cream of chicken
1 tsp cumin
1 tsp chili powder
1 tsp salt
1 tsp pepper
12 flour tortillas
1 lb Velveeta (half of the large block)
1 can Rotel
oil or butter for sauteing
Preheat oven to 375*. Put oil or butter in skillet, add onion, pepper and garlic. Saute til tender. Add soups and stir to combine. Remove from heat and add cumin, chili powder, salt, pepper and chicken. Stir to combine well and set aside. In saucepan over low heat add Rotel and Velveeta, stirring often. Fill each tortilla with the chicken mixture, roll up and place seam side down in a greased 9x13 pan. Pour cheese mixture over to cover. Then cover with foil and bake 30 minutes, uncover and bake 5 more minutes.

I can not remember where I got this recipe. I am not sure EASY is the best description. I guess it is easy, just time consuming...and when you have a 4 year old and 2 year old under your feet while cooking...time consuming equals NOT easy! :) The most time comsuming part is the dicing...but really that doesn't take long! :) Anyway this is sooooo yummy...