Creamy Chicken Enchiladas - cooking recipe

Ingredients

2 cans cream of chicken soup
16 oz. sour cream
1 1/2 c. milk
2 (4 oz.) cans mild green chiles
salt, pepper and onion flakes or chopped green onion to taste
3 (10 oz.) cans chicken, drained
20 to 25 count medium flour tortillas
4 c. shredded Cheddar/Monterey Jack cheese

Preparation

Heat first 5 ingredients in pan. Stir until smooth. Turn off heat.