1 chicken, boiled & deboned, cut into sm. pieces
1 can Pet evaporated milk
2 cans cream of chicken soup
1 lg. sour cream
1 1/2 moon cheddar cheese, grated
1 med. onion, chopped
1 can chopped green chilies
Chili powder to taste
12 corn tortillas
Mozzarella cheese
Jalapeno peppers

Mix soup, sour cream and milk together and heat (low). Fry tortillas in hot grease and drain well; set aside. Mix chicken, green chilies, onion and chili powder together and heat in 2 tablespoons butter over low heat.

Cover bottom of baking dish with part of the cream mixture. Put chicken mixture and grated cheddar cheese in tortilla and roll. Pour the remaining cream mixture over the enchiladas and top with Mozzarella cheese and jalapeno pepper. Bake at 350 degrees for 15 to 20 minutes.