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.