Chicken Enchiladas

Chicken Enchiladas
Assemble

1/2 cup chopped onion
2 Tbsp butter
1 - 4 oz can diced chilies
3 cups cooked, choped chicken
1 - 12 oz can evaporated milk
1 can condensed cream of chicken soup
1 1/2 cup sour cream
2 cups shredded Monterey Jack Cheese
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 tablespoons chicken down the center of each tortilla.  Sprinkle with cheese.  Roll up.  Place seam down in greased foil baking pan.  Repeat with remaining tortillas.  Top with remaining sauce.  Cover with extra heavy foil.  Label & freeze.

To serve: Thaw.  Bake covered 60 minutes at 350.