Chicken Enchiladas

Just thinking about these makes me wanna go have some!

Chicken Enchiladas:
Pre-heat oven to 425

Mix together
3 C. shredded cooked chicken
1 t. Salt
1 small can chopped green chili's
1 small can corn drained-optional
1/2 can black beans rinsed-optional
Set aside

Combine in a good sized bowl
20 Oz. can of Enchilada Sauce (I use mild, you have my permission to get the spicy stuff as long as I don't have to eat it)
small can of evaporated milk
Set this mixture near your stove.

Heat some oil in a med skillet
When it's hot, fry up 12 Corn Tortillas for a few seconds on each side.
Place each tortilla into the sauce mixture till done

When done Carefully Take the tortillas one by one out of the sauce and fill with approx. 1/4 cup of the chicken mixture. Roll and set in 9x13 pan.
Pour the remaining sauce over the rolled up tortillas in pan.
Sprinkle with 2 C. Cheddar/Monterey Jack mixture of cheese
Bake for 15 min till pan is bubbly and heated through.
Serve Hot with Spanish Rice, beans, or sour cream!