Creamy Chicken Enchiladas {E}

My dear sweet step mother introduced this delicious recipe once she and dad started dating and I crave them every week! It's such an EASY {E} recipe and you can always pop it in the freezer!

I changed it up a little just so it's not as fattening, even though fattening is better, but I just am trying to keep somewhat of my figure.

1 Rotisserie Chicken (Just the plain ol' roasted one will be best I'm sure)

White/Yellow corn tortillas

1 Large can Cream of Chicken soup

1/2 Carton of sour cream

1 small can green chiles

1/4 C Milk

Shredded Cheese (I use colby jack)

Preheat oven to 350. In a large bowl mix together soup, sour cream, milk and chiles. Get out a 8x8 or 9x13 (however many you want to make). Shred the chicken, warm the tortillas, stuff the tortilla with chicken, cheese, and a little of the sauce and roll. Continue until pan is full and smother generously the rest of the sauce all over rolled enchiladas. Top with cheese. Bake for about 25 minutes or until nice and bubbly. Enjoy with a little El Pato on top! Scrumptious!