Chicken Enchiladas - cooking recipe

Ingredients

3 c. cooked shredded chicken
1 (4 oz.) can chopped green chiles
1 tsp. salt
1 (10 oz.) can green chile enchilada sauce
1 small can Pet evaporated milk
10 Old El Paso corn tortillas
2 c. shredded Monterey Jack cheese

Preparation

Mix chicken, chiles and salt.
Combine enchilada sauce and evaporated milk.
Fry tortillas in hot oil for a few seconds on each side until limp.
Dip each tortilla in enchilada sauce mixture; fill with 1/4 cup chicken mixture.
Roll up and place seam side down in 13 x 9-inch baking dish.
Pour remaining sauce over mixture.
Sprinkle with cheese.
Bake in preheated oven at 425\u00b0 for 15 minutes, until bubbly.