3 c Cooked shredded chicken
1 c (4-oz) OLD EL PASO Chopped
Green Chilies 1 ts Salt
1 c (10-oz) OLD EL PASO Green
Enchilada Sauce 1 cn (5.33 fl oz) PET Evaporated
Milk 12 OLD EL PASO Corn Tortillas
2 c Shredded Monterey Jack
Cheese Mix together chicken, chilies and salt. Combine enchilada sauce and evaporated milk. Fry tortillas in hot oil for a few seconds on each side until limp. Dip each tortilla in enchilada sauce mixture; fill with 1/4 cup chicken mixture; roll up and place seam side down in 13X9-inch baking dish. Pour remaining sauce over. Sprinkle with cheese. Bake in preheated 425-degree F oven for 15 minute, until bubbly.