1 chicken
10 flour tortillas
1 can milk
El Paso enchilada sauce
1 (1 lb.) can tomato sauce
1 can El Paso tomatoes and chilies
Cheddar cheese

Cook and bone chicken. Cut meat in small pieces. Mix with can of tomatoes and chilies. Put equal portion of meat mixture on each tortilla. Roll tortillas and place in 9 x 13 baking dish. Mix the can of enchilada sauce and tomato sauce. Pour over rolled tortillas. Top with shredded cheese.