2 sm. cans white chicken
2 sm. cans chopped green chilies
1 sm. can tomato sauce with same amount of water
2 cans cream of chicken soup with 1 can milk
1 lg. bag shredded Jack cheese
18 corn tortillas

Mix chicken meat and green chilies until meat is finely flaked; add tomato sauce and water, cook under warm. Warm soup and milk in another pan. While meat mixture and soup mixture are cooling cook tortillas in oil, only until soft. To make enchiladas, dip tortillas in soup then fill with small amount of meat and roll up. Lay seam side down in large glass baking dish. After enchiladas are made pour remaining soup over all and top with cheese. Bake at 325 degrees for 20 minutes.