WHITE ENCHILADAS
1 can green chilies
2 cans cream of chicken soup
1/2 c. milk
1 c. sour cream
2 c. grated cheese
1 pkg. flour tortillas
2 c. cooked, shredded chicken
chopped green onions
Mix chilies, 1 can soup, sour cream, half of cheese and chicken. Spray a 9 x 13 pan. Put chicken mix in tortillas, roll and place in pan seam side down. Mix remaining can of soup and milk and pour over tortillas. Top with cheese and chopped green onions. Bake 30 minutes at 350 degrees.
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