Chicken Enchiladas I

This is a recipe that Michelle started making when we were in college... It is yummy. I'm going off of memory so hopefully I don't forget anything.

1 can shredded chicken or 1 lb of chicken, cooked and chopped or use Mexican Chicken
1 4-ounce can diced chilies
2 cups shredded cheese
1 package flour tortillas (enchilada or fajita size)
1 can cream of chicken soup
milk

Mix chicken, chilis and 1/2 cup of cheese together. Spread 1/4 cup of filling on tortilla. Roll up and place seam side down in 13 x 9 baking pan.

Mix 1 can cream of chicken soup and milk together, to consistency of sauce. Pour over enchiladas. Sprinkle remaining cheese on top. Bake at 350 degrees until bubbly.