1 whole chicken
1 can cream of mushroom soup + 1 can milk
1 can chilies
1/2 lb. Monterey Jack cheese
1 pkg. flour tortillas

Boil chicken until tender. De-bone. (save cooking water for chicken soup stock!) In a bowl, mix chicken, half of soup mixture, chilies and half the cheese. Put approximately 1/2 cup of this mixture in each tortilla. Roll each up and place side by side in a 9"x12" pan. Pour the remaining soup mixture over enchiladas and top with remaining cheese. Bake 1 hour at 350 to 375 degrees.