Chicken Enchiladas

Directions

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   Cook chicken
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   in
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   foil
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   one
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   hour
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   at 350° and cut into pieces.
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   Save
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   1
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   cup
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    juice from chicken, add water to make 1 cup if
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    necessary.
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    Butter
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    9 x 13-inch pan.
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    Layer tortillas, chicken, onions and green chilies.
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    Then repeat a second time. Mix soups
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    with Pet milk and chicken juice.
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    Pour over chicken and etc.
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    Top
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    with
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    1
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    1/2
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    cups grated sharp Cheddar cheese. Let stand
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    24 hours in refrigerator.
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    Bake at 300° for 1 hour. Serves 8 to 12.