Chicken Enchiladas

8 medium size flour tortillas
2-3 cups shredded cheddar cheese (use as much or as little as you want!)
2 boneless, skinless chicken breasts, cooked and cubed
1 can cream of mushroom soup
1 can cream of chicken soup
¾ cup milk
½ can chilies (Optional. I don’t put them in mine, but it does add a lot of flavor.)

Grease a 9x13 in. glass baking pan. In each flour tortilla, spoon some shredded cheese and chicken. You should save some cheese to sprinkle on top at the end. Roll each one up and lay side by side in the baking pan. In a blender (you can use a bowl if not adding the chilies), mix soups, milk, and chilies. Pour over the top of the rolled up tortillas. Top with cheese and bake in a 350 degree oven for 20-25 minutes.