Chicken Enchiladas - cooking recipe

Ingredients

1 fryer, boiled and boned
10 to 12 flour tortillas
1/2 lb. Velveeta cheese
3/4 c. canned milk
1 pkg. green onion dip mix
1/4 c. oil
1 small can green chilies
1 can cream of chicken soup

Preparation

Soften flour tortillas in 1/4 cup hot oil by frying about 3 seconds on each side.
Let these drain on paper towels.
Have your chicken deboned and chopped.
In medium saucepan, combine canned milk, cheese and soup.
Heat until cheese melts.
Take off burner and add green onion dip mix and green chilies.
Place chopped chicken in tortillas and roll, place in 9 x 13-inch baking dish. Pour soup mixture over tortillas.
Top with grated cheese.
Bake at 350\u00b0 for 30 minutes.