| 3 cups cooked and shredded chicken |
| 2 cans (10.75 ounces each) cream of chicken soup, condensed |
| 1 cup sour cream |
| 1 can (4 ounces) diced green chiles, drained |
| 1/4 cup dried minced onion |
| 2 1/2 cups grated cheddar cheese, divided |
| 10 medium flour tortillas |
| 1/3 cup milk |
Preheat oven to 350 degrees.
Combine chicken, 1 can soup, sour cream, chiles, onion, and 1 1/2 cups cheese. Fill tortillas with 1/3 to 1/2 cup chicken mixture. Roll filled tortillas and place seam side down in a greased 9x13-inch pan. Combine remaining soup with milk and spread over tortilla rolls. Sprinkle remaining cheese over top. Cover and bake 25 minutes. Uncover and bake 5–10 minutes more, or until heated through. Makes 6–8 servings.
VARIATION: 1 can (10 ounces) enchilada sauce can be used to top enchiladas in place of the soup-and-milk mixture.