2 cans chunk white chicken or 2 c. cooked, chopped chicken
1 can diced or chopped green chiles
1 can cream of chicken soup
8 oz. sour cream
1/2 lb. Cheddar cheese, shredded
1 pkg. snack size (6 inch) flour tortillas

Save some Cheddar for topping.

Mix all ingredients together and spread on 8 to 10 shells. Roll shells up, save some chicken mixture and add milk to thin. Pour this over top of enchiladas which are placed in shallow lightly greased with shortening casserole. Sprinkle top with cheese. Bake at 350 degrees for 20 minutes (325 degrees for glass pan, which is preferred). 5 to 6 servings. Serve salsa on side.