1 (8 oz.) softened cream cheese
1 (4 oz.) can diced chilies
1 can cream of chicken
1 (4 oz.) can chicken
Flour tortillas
1/4 c. grated Longhorn cheese

Mix softened cream cheese with cream of chicken soup. Then add diced chillies and chicken. Put filling in tortillas, then roll and lace in a Pyrex baking dish. Leave a little extra filling; add a little milk to it and pour over the top of the enchiladas. Add grated cheese. Microwave for approximately 8-10 minutes or bake at 350 degrees for 45 minutes.