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CHICKEN ENCHILADAS

1 can cream of chicken soup
1 can milk
1 can green chilies
1 can chicken
corn tortillas
onion, chopped
cheese, grated

Heat soup and milk in saucepan; simmer until hot. Do
not boil. Add green chilies and chicken. Dip each corn
tortilla in sauce until floppy. Fill with onions and cheese.
Roll; put in pan. Pour remaining sauce; cover with leftover
cheese. Bake in oven until bubbly.

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