Instructions: Preheat oven to 425. Mix together chicken, green chilies and salt. Combine enchilada sauce and evaporated milk. Fry tortillas in a small amount of hot oil for a few seconds on each side until limp. Drain on paper towels.

Dip each tortilla in enchilada sauce mixture; fill with 1/4 cup chicken mixture; roll and place seam-side down in a 13 x 9 baking dish.

Pour remainin sauce over. Sprinkle with cheese. Bake for 15 minutes or until bubbly.

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