This is my family's favorite chicken enchilada recipe. The soups and milk give it the creamy texture I like, without the sour cream that Kurt doesn't like. The kids love all the cheese - I love that it's easy and uses up leftover chicken!
8 medium flour tortillas
2-3 cups shredded cheddar cheese (reserve some for sprinkling on top)
2 cups boneless chicken, cooked and cubed
1 can cream-of-mushroom soup
1 can cream-of-chicken soup
3/4 cup milk
1/2 can chilies (optional)
Grease a 9x13" baking dish. Down the middle of each flour tortilla, spoon some shredded cheese and chicken. Roll up each tortilla and lay side by side, seam side down, in the baking dish. In a blender, food processor or a whisk and bowl - mix soups, milk and chilies. Pour over the top of the rolled up tortillas. Tops with reserved cheese. Bake at 350 degrees for 20-25 minutes.
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