Chicken Enchiladas - cooking recipe

Ingredients

1 whole fryer (boiled)
2 cans cream of chicken mushroom soup
1 large can evaporated milk
1 can Rotel tomatoes (drained)
1 block cheddar cheese
corn tortillas

Preparation

Boil and debone chicken. Cut tortillas into 1/4 inch strips. Line bottom of 13 X 9 inch pan with tortillas. Place chicken on top of tortillas. Mix soup, milk and tomatoes. Pour over chicken. Put shredded cheddar cheese over top. Cook at 350 degrees for 30 minutes. Cool for 5 minutes.