Ingredients
3 cup cooked chicken or turkey, shredded
12 corn tortillas
1 can enchilada sauce, large can
2 cups Monterey Jack cheese, shredded
1 can evaporated milk
1 can green chilies, small can
1 tsp salt
Preparation
Preheat oven to 425 degrees F.
Mix chicken, green chilies, and salt.
Combine enchilada sauce and evaporated milk.
Fry tortillas in hot oil until limp, and then dip in enchilada sauce mixture.
Fill each tortilla with 1/4 cup chicken mixture, roll up, and place seam side down in 13x9 in. baking dish.
Pour remaining sauce over the tortillas.
Sprinkle with cheese.
Bake at 425 degrees for 15 minutes or until bubbly.
