Chicken Enchiladas

1/2 C. onion chopped
1/8 C. butter
4 oz can diced green chilies
3 C. chicken, cooked (chopped or shredded)
12 oz can evaporated milk
10.75 can cream of chicken soup
1 1/2 C. sour cream
2 C. Monterrey Jack cheese, shredded
10 flour tortillas

Cook onion in butter until soft. Remove from heat. Stir in green chilies and chicken. In a bowl combine evaporated milk, soup and sour cream. Dip tortillas, one at a time, in sauce. Place 3 Tbsp. chicken mixture down center of tortilla. Sprinkle with cheese. Roll up. Place seam down in greased foil pan. Repeat with remaining tortilla. Top with remaining sauce. Cover with extra heavy foil. Label and freeze.

To serve: Thaw, bake covered, 60 minutes at 350 degrees.

10 servings