Chicken Enchilada's

This recipe is borrowed from my roommate Ashley. I hope she doesn't mind that I'm sharing it but its very easy and a favorite at our house. One day I will make them and put the picture up. Until then, just trust me these are yummy!

3-4 Chicken Breasts, cooked. We like ours in the crock pot for a couple of hours with about a cup of water and some southwest fajita seasoning. Shred or cube cooked chicken.
12 Flour Tortilla's

In a Large Sauce Pan combine:

1 can Cream of Chicken Soup
1 can of Milk as directed by chicken soup directions
1 Regular 8 oz container of Sour Cream
1 can Green Chilies
1 cup+ Cheese, I love a mix of sharp and mild chedder and lots of it.
Cubed or Shredded Chicken

In a Cassorole Baking Dish:

Place a small amount of sauce on the bottom of the baking dish so the enchilada's don't stick to the bottom. In a tortilla, place about 2 Large Tablespoons of sauce evenly and roll up. Repeat until the dish is full. Poor sauce over the top of the rolled tortillas and top with lots of cheese. I can usually get two baking pans out of one pan of sauce.

Bake in oven at 350 degrees for about 45 minutes.