Chicken Enchiladas

Directions

1. 1
   Soften flour tortillas in 1/4 cup hot oil by frying about 3 seconds on each side.
2. 2
   Let these drain on paper towels.
3. 3
   Have your chicken deboned and chopped.
4. 4
   In medium saucepan, combine canned milk, cheese and soup.
5. 5
   Heat until cheese melts.
6. 6
   Take off burner and add green onion dip mix and green chilies.
7. 7
   Place chopped chicken in tortillas and roll, place in 9 x 13-inch baking dish. Pour soup mixture over tortillas.
8. 8
   Top with grated cheese.
9. 9
   Bake at 350° for 30 minutes.