Chicken Enchilada Recipe

Chicken Enchilada Dip   2 cups shredded cooked chicken 1 can (10 3/4 oz) condensed cream of chicken soup, diluted 1 cup (4 oz)  shredded cheddar cheese 1 can (5 oz) evaporated milk 1/2 cup chopped celery 1/3 cup finely chopped onion 1 can (4 oz) chopped green chiles 1 envelpe taco seasoning   In a 2 qt microwave-safe dish (I used the deep-covered baker), combine the 1st 8 ingredients.  Microwave, uncovered, on high for 4-5 minutes, stir.  Microwave, uncovered, 3-4 minutes longer or until heated through.