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