1 can cream of mushroom soup
1 can cream of chicken soup
1 small can evaporated milk
2 small cans chopped green chiles
1/3 lb. Velveeta cheese

1 large onion, chopped
1 lb roasted/baked chicken meat, shredded

vegetable oil for frying
1 dozen corn tortillas

Combine soups, milk, chiles and cheese in saucepan. Simmer until blended well.

Dip tortillas in hot oil, drain on paper towel.

For stacked enchiladas pour small amount of sauce into large rectangle baking dish and lay one layer of tortillas on top of the sauce. Sprinkle tortillas with onion and chicken, pour sauce over and repeat. Finish with sauce and extra grated cheese.

For rolled enchiladas pour small amount of sauce into large rectangle baking dish. Fill each tortilla with chopped onion and chicken, roll and lay in dish. Repeat. Cover with remaining sauce and extra grated cheese.

Bake 350 degrees until hot and bubbly, about 30 minutes.