Chicken Enchilada Bake

4 - 6 boneless skinless chicken breasts fully cooked & cubed
1 - 16 oz container dairy sour cream
1 - 16 oz package shredded Cheddar Cheese
2 - 10 ¾ oz cans cream of chicken or celery soup
1 -2 small cans diced green chilies
1 -12 oz package flour tortillas

Combine soup & sour cream; remove 1 cup into separate bowl and thin with 3 TBSP milk; set aside. Add green chilies & chicken to original soup & sour cream mixture add ½ of the Cheddar Cheese; combine well. Place enough of the thinned sauce on the bottom of a 9 x 13 baking dish to cover. Prepare each tortilla roll as follows; place about 1/8 portion of soup mixture on each tortilla; roll up and place seam side down in baking dish. Pour remaining thinned sauce over top and top with remaining Cheddar Cheese. Bake covered at 350º for about 30 - 40 minutes; remove cover and continue baking until bubbly and cheese is melted.

Serve with additional sour cream & salsa.

Serves 6 - 8

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