Ingredients
4 cups cooked chopped chicken
4 ounces chopped green chilies
10 ounces RRM green salsa
¾ teaspoons salt
1½ cups milk
12 corn tortillas
3 cups grated Jack Cheese
Instructions
Preheat oven to 350. Mix chicken, green chilies, and green salsa. In a separate bowl mix the milk and salt. Fill each tortilla with chicken mixture. Roll them up and place into a ungreased baking dish. Pour milk and salt mix over the enchiladas and spread grated jack cheese evenly. Bake uncovered for 25 minutes. Serve hot.