Sour Cream Chicken Enchiladas

1 ½ lb shredded chicken
1 small can diced green chilies
2 cans cream of chicken soup
2 cups sour cream
2 cups grated Cheddar or Monterey Jack cheese
1 cup milk
6-8" flour tortillas (you will need approx 10-12 depending on size)

In skillet with small amount of cooking oil over medium heat, cook chicken onion chicken is cooked through. Drain grease (if any). Transfer to bowl and add 1 cup sour cream, 1 can cream of chicken soup, ½ can of green chilies and 1 cup of cheese ( this is chicken mixture).

In a separate bowl make sauce mixture: 1 cup sour cream, 1 can of cream of chicken soup, 1 cup milk, rest of can green chilies.

Using a 9x13 baking dish lightly sprayed with non-stick cooking spray, coat bottom with 1/3 cup sauce mixture. In each tortilla, spoon 2 tbsp of chicken mixture, roll up tortilla placing in baking dish seam-side down so they don't unroll. Once done, pour leftover sauce mixture over top, making sure it is spread well. Sprinkle remaining cheese on top. Allow to cool (if not already) cover with tin foil and then freeze.

On baking day: Remove chicken enchiladas and defrost. Bake for 20-30 minutes (or until fully cooked) in a preheated 350F oven. Remove foil and return to oven until cheese on top is melted.