Chicken Enchiladas Suiza

2 chicken breasts - cooked then shredded

1 can (7-oz) chopped green chilies 

1 ts Salt (optional) 

1 can (28-oz) Green Enchilada Sauce

1 cn (12 fl oz) Evaporated Milk 

18 Corn Tortillas 

2 c Grated Monterey Jack Cheese

Mix together chicken, chilies and salt. In another container, combine enchilada sauce and evaporated milk. Fry tortillas in hot oil for a few seconds on each side until limp. Place on layered paper towels to absorb excess oil. Fill each tortilla with chicken mixture, cheese and a spoonfull of the sauce mixture; roll up and place seam side down in a glass 13X9-inch baking dish. Pour enough sauce over the top to cover the tortillas (Reserve excess sauce to moisten leftovers, or make another small batch). Sprinkle with cheese. Bake in preheated 425-degree F oven for 15 minutes, until bubbly.