Creamy chicken enchaladas

(I like this cuz it isnt too hot!)

1 can Southwestern Style Pepper jack soup (or Nacho Cheese soup--both are from Campbell’s)
1 1/2 C milk
1/2 C sour cream
1/4 C salsa
2 C cheddar cheese (divided)
1 can chicken – drained or chicken breast.
8 tortillas

Preheat oven to 350 degrees. Mix soup, milk, sour cream, salsa, and 1 C cheese together. Put about 1 C of this mixture in the bottom of a 9x13 pan. (a little more if necessary to lightly cover the bottom) Add chicken to the mixture in the bowl. Put about 1/4-1/2 C filling in the center of each tortilla and roll up. Place tightly together in pan. Pour remaining soupy mixture over the enchiladas and top with cheese. Bake at 350 degrees for 25-30 minutes.