3 cups cooked shredded chicken
4 oz can diced green chiles
1 tsp salt
10 oz can green enchilada sauce
5 oz can evaporated milk
12 corn tortillas
2 cups shredded Monterey Jack cheese

Stir together chicken, chiles 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 a 13x9 baking dish. Pour remaining sauce over. Sprinkle with cheese. Bake in preheated 425 degree oven for 15-20 minutes, until bubbly.