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Chicken Enchiladas


1 whole chicken (or 4 chicken
   breasts), cooked and diced
1 pkg corn or flour tortillas
1 stick of butter
1 onion, chopped
1 can green chilies
1 can cream of chicken soup
1 can evaporated milk
1 cup grated cheese

Melt the butter, add the onion and green chilies, and cook until tender.

Mix the soup and milk, then add to the mixture.

Line a dish with tortillas and follow with a layer of chicken.

Pour 1/2 of the mixture on top.

Repeat the process, ending with the soup mixture.

Top with cheese and bake at 375 degrees F for 25-30 minutes.

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