Creamy Chicken Enchiladas

1.5 lbs Boneless, Skinless Chicken Breast

2 cans Cream of Chicken Soup

1 cup FF Sour Cream

Skim Milk

Soft Taco Shells

Jalepenos/Green Chilies (optional)

Cheese

Boil chicken until cooked through. Drain, cool and shred. Mix soup, sour cream and milk in a small bowl. I use about a half of soup can of milk, not too much though - you want thick not runny so it sticks to the chicken. Reserve some mix to pour over rolled enchiladas. Add jalepenos and chilies if you like them. Toss in chicken to coat with mixture. Throw in some cheese for good measure. Roll up in your favorite soft taco shells and place in a 9x13 glass baking pan. I spray mine with Pam cooking spray for easy clean up.

Add more milk to the reserved mixture and pour over rolled enchiladas. Top with cheese and bake at 350* for 30-40 minutes. Serves 4. Enjoy!