Quick Chicken Enchiladas

1 (10.75 ounce) can condensed nacho cheese soup
1/2 cup milk
3 cups cooked, diced chicken meat
1/2 cup salsa
1 (4 ounce) can diced green chiles 10 (8 inch) flour tortillas

Preheat oven to 375 degrees F (190 degrees C).

In a small bowl, mix together cheese soup and milk.

In a medium bowl, combine chicken, salsa, chiles and ONLY 2 tablespoons of the soup-milk mixture. Spread about 1/3 cup chicken mixture on each tortilla, and roll up. Place tortillas in a lightly greased, 3 quart baking dish, and spread remaining soup- milk mix on top.

Bake for 30 minutes.

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