Chicken Enchiladas - cooking recipe

Ingredients

3 to 4 c. cooked chicken
2 (10 3/4 oz.) cans cream of chicken soup
1/2 c. milk
3/4 lb. grated cheese (Cheddar)
3/4 lb. grated cheese (Monterey)
6 oz. sour cream
1 small can green chilies, chopped, rinsed and drained
12 medium flour tortillas

Preparation

Mix soup, milk, sour cream and chilies together.
Dip tortillas in hot grease to soften, but can use as is.
Put a small amount of mixture in bottom of 9 x 13-inch cake pan.
Put chicken (as much as desired), cheese and a spoonful of mixture in tortilla.
Roll and place in pan.
Add extra mixture and cheese to top of pan.
Bake at 350\u00b0 for 30 to 40 minutes.
Serves 12.