1/3 c. milk
2 to 3 oz. cream cheese
2 c. shredded chicken
3/4 c. finely chopped onion
12 sm. tortillas
1/2 c. shredded cheese, Monterey Jack & cheddar
1 or 2 cans green chili enchilada sauce
Salt to taste
Garnish: lettuce, chopped tomatoes, olives & sour cream

Grease dish before putting ingredients in. Beat together milk and cheese until smooth. Add chicken, onion and salt. Spoon a thin layer of enchilada sauce in baking dish, 9 x 13 inches. Butter the dish. Spread each tortilla with a thin layer of enchilada sauce. Arrange about 1/4 cup of chicken mixture down center of each tortilla. Spoon sauce on top after you put in dish to bake. Bake, covered at 350 degrees for 20 to 30 minutes. Remove foil. Sprinkle tops with cheese. Bake 5 minutes more until cheese melts. Garnish.