Ingredients
Whole Chicken
Onion
1 lb Velveeta
Cumin
Flour Tortillas
2 cans cream of chicken soup
2 cans rotel
Preparation
Cook down whole chicken. Mix and roll the chicken, onion, 3/4 lb of velveeta, and cumin into the flour tortillas. Place in casserole dish and cover with the rest of ingredients. Bake covered for 45 minutes to 1 hour.
