1 can cream of chicken soup
1 sm. can evaporated milk
1 lb. Velveeta cheese
2 (4 oz.) cans chopped green chilies
1 doz. corn tortillas
1-1 1/2 lb. ground meat
1 lg. onion, chopped
1/2-1 lb. grated cheese

Heat soup, milk, Velveeta and chilis on low until cheese is melted. Brown meat and onions; drain fat. Add grated cheese to hot meat; mix well until cheese melts. Heat tortillas wrapped in paper towels in microwave until warm and soft.

Place large spoon of meat mixture in center of tortilla and roll and place seam side down in 9 x 13 inch casserole dish. Pour cheese sauce over, cover with foil and bake at 350 degrees for 30 minutes.

Note: Shredded cooked chicken can be substituted for ground meat.