Chicken Sour Cream Enchiladas - cooking recipe

Ingredients

1 (10 3/4 oz.) can cream of chicken
1 c. sour cream
1/2 c. milk
2 c. cooked, diced chicken
1 c. shredded Cheddar cheese
12 flour or corn tortillas
1/2 c. vegetable oil
picante sauce

Preparation

Mix soup, sour cream and milk.
Stir in 1/2 cup sauce.
Combine chicken and cheese.
Add 1/2 cup soup mix.
Place about 1/4 cup chicken mix near center of tortilla.
Roll and place seam side down in two shallot buttered casserole dishes (10 x 6 x 13-inch).
Pour remaining soup mix over enchiladas.
Serve with sauce.
Cook at 350\u00b0 to 400\u00b0 for 20 minutes.