Grandma Linda's Chicken Enchiladas

2 pounds cooked chicken, shredded or chopped (can use rotisserie in a pinch)

1 medium onion, diced

1 can (4 oz) diced green chiles

2 cans cream of chicken soup

1 container (16 oz) sour cream

16 oz. cheddar cheese, shredded

3/4 cup milk

10-12 flour tortillas

Combine onions, chiles, soup, and sour cream; divide in half. Add chicken to one half of mixture and the milk to the other. Put approx. 1/3 - 1/2 cup chicken mixture and some cheese into each tortilla and roll up. Place rolls into greased 9x13 pan. Repeat until all chicken mixture is gone. Pour the other half of mixture over all. Bake at 350 for 25-35 minutes or until heated through. If desired, top with additional cheese for the last few minutes of baking.