Chicken Enchiladas

*4 lb. (2-4 chicken breasts, depending on the size) chicken, cooked and cubed or shredded
*10-12 flour tortillas
*1 lbs (give or take, depending how much cheese you want) shredded cheese
*1 large can of enchilada sauce (I use mild)
*1 can cream of chicken soup
*1 can diced tomatoes with green chilies
*1 cup milk

Mix all canned foods with milk. Spread spoonful of soup mixture with chicken and cheese into the center of tortilla. Roll the tortilla and place in pan. Pour remaining soup mixture over tortillas and top with cheese. Bake at 350 degrees for 30-35 minutes.

Can add additional toppings: tomatoes, sour cream, guacamole, green onions, sliced olives, salsa.