Recipe(tried): Beef and Chicken Enchiladas

Beef and Chicken Enchiladas

1 pound ground hamburger beef
1 pound chicken breast boiled and shredded
1 Tablespoon cumin
1 teaspoon salt
1 Tablespoon minced garlic
1/2 cup chopped onion
1/2 pound Pepper Jack Cheese, grated

SAUCE FOR TOP

1 can cream of chicken soup
3/4 cup evaporated milk
1 can Rotel
1/2 pound Velveeta Cheese

24 (6-inch) Corn Tortillas

Boil and shred chicken breast; set aside to cool.

Combine ground beef, cumin, salt, minced garlic and chopped onion. Cook until brown; drain and set aside to cool.

Heat tortillas until soft; drain and set aside.

Combine chicken, beef and Pepper Jack cheese. Stuff each tortilla and put in baking pan.

Combine soup, evaporated milk, Rotel and Velveeta cheese and melt in microwave or stove top. Pour sauce above over enchiladas.

Bake at 350 degrees for 30 minutes.