Chicken Enchiladas - Debbie Lark

• 12 flour tortillas
• 2 1/2 cups cooked, diced chicken
• 2 cups grated cheddar cheese
• 1/2 cup diced onion
• 2 cans cream of chicken soup
• 1 large can evap. milk
• 1 4 oz. can diced green chiles
• 1 tbsp butter
  

saute onion in butter. add soup, milk, and green chiles. mix 1 1/2 cups of cheese and all the chicken. fill each tortilla with chicken cheese mixture and roll up. place in 9x13 dish. pour sauce over top and top with remaining cheese. Bake at 350 for 30-40 minutes.