1 whole chicken, cooked with salt & pepper
1 dozen corn tortillas
1 (4 oz. or more) can diced green chilies
1 bunch green onions, cut up, greens included
2 cans cream of chicken soup (Campbell)
1 can evaporated milk
Shredded Monterey Jack cheese
Oil
2 tbsp. butter

While chicken is cooking, saute onions in butter. Add soup and stir until creamy, add milk and stir until smooth. Add green chilies, cook until thickens. When chicken is cooked very tender, remove all skin and bones. Cut up chicken. Dip tortillas in heated oil to soften. On end toward you, put chicken, 2 tablespoons sauce, some cheese. Roll up and put in 9"x13" pan or casserole. Continue with each tortilla, pour remaining sauce over all. Bake at 350 to 400 degrees for 20 to 30 minutes. Can spread sour cream on top.