Chicken Enchiladas

1/2 cup chopped onions
2 tablespoons butter
4 ounce can chopped green chilies
3 cups cooked chopped chicken
1 can evaporated milk
1 can cream of chicken soup
1 1/2 cups sour cream
2 cups shredded Monterey jack cheese
10 flour tortillas

Saute 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 tortilla in sauce. Place 3 tablespoons chicken down center of tortilla. Sprinkle with cheese. Roll up. Place seam down in greased baking pan. Repeat with remaining tortillas. Top with remaining sauce. Bake covered 60 minutes at 350'.
You can also cover and freeze this (before baking). Thaw before baking if frozen.

-Kristi