Chicken Enchiladas

Adam loves these, they are one of his most favorite meals.  They make a lot and are really easy to make.  If you are making these for someone who has a hard time with spicy, just cut back on the cumin.

Chicken Enchiladas

2 to 3 C. Cooked chicken (shredded)

2 cans Cream of chicken soup

1 1/2 tsp. Cumin

1 C.  Sour Cream

1/2 C. Milk

1/2 C. Cheddar Cheese

Flour Tortillas

Mix the soup, cumin, sour cream, and milk in a bowl.  Place chicken, cheese, and 1 or 2 tsp. of sauce in a tortilla, roll and place on cookie sheet.  Repeat until chicken is gone.  Pour the remaining sauce over all the Enchiladas.  Bake at 350 for 20 minutes.