1 lb. ground beef
2 (10 oz.) cans cream of chicken soup
1 can milk
2 cans green chiles, chopped
10 flour tortillas
1/2 c. Cheddar cheese, shredded
2 to 4 tbsp. onion, chopped

In frying pan, cook ground beef and onion. Drain. In saucepan, combine soup, milk and chiles. Cook over medium heat until blended and smooth. Remove from heat and set aside. Warm tortillas in microwave. Place 3 tablespoons meat in center of tortilla. Place shredded cheese on top. Roll and place in lightly buttered 9 x 13 inch pan. Pour soup over all. Sprinkle additional cheese on top. Chicken may be substituted for beef. Cover. Bake at 350 degrees for 30 minutes. Makes 4 to 6 servings.