Chicken Enchiladas

• 2 cups Cooked Chicken
• 2 cans (10.75 Oz. Can) Cream Of Chicken Soup (I Use One Large 26 Oz. Can)
• 1 cup Light Sour Cream
• 2- 1/2 cups Shredded Colby-jack Cheese
• 3 stalks Green Onions, Or More To Taste
• 1 can (4 Oz. Can) Green Chilies, Chopped
• 1/2 cups Milk
• 2 packages Small Flour Tortillas (taco Size)

1. In a large bowl, combine all ingredients but the milk and tortillas.
2. In a small bowl, add 1 cup of the mixture and the milk.
3. In the microwave, warm a bunch of tortillas, just enough to roll them without breaking.
4. Scoop a large spoonful of the mixture into a tortilla and roll into a little pouch.
5. Place in a large 9x13 pan.
6. Continue until the pan is full.
7. Take the mixture with the milk added and pour over the top of the enchiladas.
8. Make sure it covers all the tops.
9. Cover with tin foil and bake at 350 degrees for 30-45 minutes or until bubbly.

chicken, cream of chicken soup, sour cream, cheese, stalks green onions, green chilies, milk, flour tortillas

Taken from tastykitchen.com/recipes/main-courses/chicken-enchiladas-7/ (may not work)