cooked meat from 1 chicken, roasted, baked
1 can cream of mushroom soup
1 can cream of chicken soup
1 can evaporated milk
1 small onion, diced
2 cans chopped green chilies
1/2 pkg. Velveeta cheese
1 pkg. flour tortillas

Chop and heat chicken and onion in skillet. In separate large pan heat soups, milk, chilies and cheese until melted. Place a large spoonful of chicken in tortilla. Add a spoonful of cheese mixture. Roll up each tortilla and place in 11 x 13-inch pan. Repeat for each tortilla. Pour remaining cheese mixture over all the rolled up tortillas. It should cover all.

Bake at 350°F for 20 minutes.