3 cans cream of chicken soup
1 small can evaporated milk
1 medium jalapeno Velveeta cheese
1 can chopped green chili (may use more or less)
1 1/2 pound hamburg
chopped onion
grated Longhorn cheese
12 tortillas

Cook hamburger meat with onion. Make sauce by mixing soup, cheese, evaporated milk and green chili. Watch mixture as it will burn on the bottom. Roll enchiladas by softening tortillas (either in oil or in the microwave) and adding hamburger and Longhorn cheese. After all enchiladas are rolled, place in 9x13 pan. Pour sauce over top and bake in 350°F oven for 30 minutes or so. Also may use shredded chicken instead of meat. Make 6-8 servings.