1 stick butter
1 onion, chopped
1 med. can green chili
1 (13 oz.) can evaporated milk
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 lb. grated cheese
2 dozen corn tortillas
1 chicken, boiled & shredded

Heat oil, dip tortillas on each side, remove from pan, fill with chicken. Divide chicken into 24 portions, roll up. Put in large pan. Put sauce over. Bake for 15 to 20 minutes at 350 degrees. Top with cheese.

SAUCE: Fry onion in butter, add green chilies, soup and milk, bring to boil.