Green Chili Chicken Enchiladas

• 2 large boneless chicken breasts or 1 large can chicken
• 1 pkg. flour tortillas
• 1 (10 oz.) pkg. Jack cheese, grated
• 1 large onion, chopped
• 1 (12 oz.) can evaporated milk
• 2 cans cream of asparagus soup
• 1 small can chopped green chilies (mild)
• 2 Tbsp. butter
• sour cream or guacamole (optional)

1. Cook (bake or saute) chicken; shred or cut in small pieces. Saute onion and green chilies in 2 tablespoons butter.
2. Add chicken.
3. Blend soup and evaporated milk to make a smooth sauce. Set aside.
4. In each tortilla, spread diagonally a small portion of the chicken mixture and sauce.
5. Roll tortilla tightly and arrange in 9 x 12-inch pan.
6. Place tortilla seam side down.
7. Pour remainder of sauce over tortillas and top with cheese.
8. Bake for 30 minutes at 300u0b0 to 350u0b0.
9. Serves 4 to 6.

chicken breasts, flour tortillas, jack cheese, onion, milk, cream of asparagus soup, green chilies, butter, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=407945 (may not work)