Recipe - Chicken Enchilada

4 Chicken breasts, cooked and
cut up in small pieces
1 small Block velveeta cheese
2 cn Cream of chicken soup
2 small Cans minced green chili
Dried onions to taste
Three fourths cn Evaporated milk
12 small Corn tortillas

Cook all ingredients (except chicken) in medium saucepan until cheese is
melted and it is a creamy consistency. Then start to layer in a 9 X 13 inch
pan. Small layer of sauce on bottom, then a layer of corn tortillas, then
sauce, chicken and grated cheddar cheese. Then start again until pan is
full. Cook at 350 degrees for 45 minutes. Posted to Bakery Shoppe Digest145
by "Peggy L. Makolondra" pmakolon@mail.wiscnet.net on Jul 05, 1997