Chicken Enchiladas

         Yield: 5 Servings
    Categories: Entrees, Main Dishes

      1 cn Cream of chicken soup
      1 cn Evaporated milk
      1 cn Chopped green chiles
    1/2 lb Mild Mexican Velveeta cheese
      2 c  Diced cooked chicken (up to
           -3)
      1 c  Cheddar cheese (up to 2)
      1 md Onion; chopped
      1 pk Flour tortillas; <10 count>
 
  Heat soup, milk, chiles and Velveeta in saucepan until smooth. Fill
  tortillas with some chicken, cheddar cheese, onion and a spoonful of
  soup/cheese mixture. Roll up and place in a 9x13-inch baking pan. Finish
  with remaining tortillas. Pour remaining sauce over enchiladas and top with
  rest of cheddar cheese. Bake at 350 degrees for 30-35 minutes.
  
  NOTES : I use Healthy Request soup, evaporated skim milk and Healthy Choice
  Fancy Shred Cheddar Cheese for a lower fat version of recipe.
  Recipe by: Unknown