1 chicken
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Rotel tomatoes
1 sm. can green chilies
1 sm. can evaporated milk
Corn tortillas
Cheese, Monterey or cheddar

Boil, bone and chop chicken. Soften corn tortillas (heat in hot oil for just a few seconds until soft and pliable). Make sauce by combining soups, green chilies and milk. Put some of chopped chicken on tortilla. Spoon on some of the sauce, roll up and put into baking dish. Spoon remaining sauce over enchiladas, sprinkle on cheese. Bake approximately 30 minutes at 350 degrees.