• 1 lb. boneless skinless chicken
• 1 can Rotel tomatoes
• 1/2 lb. Velveeta cheese
• 1/4 C. milk
• 1 tsp. salt
• 1 tsp. black pepper
• 1 tsp. chili powder

Boil chicken until fully cooked. Drain well and let cool for a few minutes. Meanwhile on low heat, add cheese and rotel to a sauce pan. Once melted, add milk, salt, pepper and chili powder and mix well. Shred chicken and add it to mixture. Mix well and serve on a bed of rice or noodles.