3 c. cooked chicken or turkey, shredded
1 (4 oz.) can green chilies
1 tsp. salt
1 (10 oz.) can enchilada sauce
1 (5.33 oz.) can evaporated milk
12 corn tortillas
2 c. shredded Monterey Jack cheese

Mix chicken, green chilies, salt. Combine enchilada sauce and evaporated milk. Fry tortillas in hot oil until limp, dip in enchilada sauce mixture. Fill each tortilla with 1/4 cup chicken mixture, roll up, place seam side down in 13 x 9 inch baking dish. Pour remaining sauce over. Sprinkle with cheese. Bake in preheated oven 15 minutes at 425 degrees or until bubbly.