| 3 c Cooked shredded chicken  1 c (4-oz) OLD EL PASO Chopped  Green Chilies 1 ts Salt  1 c (10-oz) OLD EL PASO Green  Enchilada Sauce 1 cn (5.33 fl oz) PET Evaporated  Milk 12 OLD EL PASO Corn Tortillas  2 c Shredded Monterey Jack  Cheese Mix together chicken, chilies and salt. Combine enchilada sauce and evaporated milk. Fry tortillas in hot oil for a few seconds on each side until limp. Dip each tortilla in enchilada sauce mixture; fill with 1/4 cup chicken mixture; roll up and place seam side down in 13X9-inch baking dish. Pour remaining sauce over. Sprinkle with cheese. Bake in preheated 425-degree F oven for 15 minute, until bubbly.  
 
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