1 can cream of chicken soup
8 oz. sour cream
2 c. cheddar cheese
2 cans chicken
2 Tbsp. milk
1. Stir together cream of chicken soup, sour cream and cheddar cheese. Set aside 1/3 of this mixture for the topping.
2. Add the chicken and mix well.
3. Roll into tortillas and place them in a baking dish.
Add the milk to the 1/3 that you set aside until it is creamy. Smooth ontop of enchiladas.
4. Bake at 350 degrees for 30 minutes.