corn tortillas (small or large)
2 (10 oz. ea.) cans cream of chicken soup
1 (8 oz.) carton dairy sour cream
1 (5 oz.) can evaporated milk (the small one)
1 bunch green onions, chopped (I use the tops for garnish)
2 1/2 cups mozzarella cheese
3 to 4 large chicken breasts (I use skinless/boneless)
vegetable oil

Boil chicken, cut into strips.

In medium sauce pan heat on low: cream of chicken soup, sour cream, evaporated milk, and half of green onions.

In medium bowl put chicken strips and enough sour cream mixture to mix with chicken strips. In small skillet heat enough oil to soften tortillas.

Preheat oven 350°F.

Add a tablespoon of chicken mixture to tortillas, roll up and put into casserole dish seam side down. Add just enough cheese to cover enchiladas.

Put into oven at 350°F for 20 to 30 minutes or until cheese bubbles.

While enchiladas are baking, reheat sour cream mixture, sprinkle remaining onions. Put enchiladas on plates, pour sauce over enchiladas and serve hot.

Submitted by: Johnny A.