Hawley's Enchiladas

4 chicken breasts - chopped & cooked
2 cans cream of chicken
1 c sour cream
Dash of milk
2 4 oz cans of green chiles

5 green onions

Shredded sharp cheddar

Tortillas

Mix cream of chicken and sour cream to make a sauce.  Add milk to make it a little thinner.  Simmer for 5 minutes.  Put a spoonful of sauce on bottom of a greased pan and save some of the sauce to pour over top of filled enchiladas.  Combine the rest of the sauce with chicken, green chiles, and green onion.  Pour reserved sauce on top and sprinkle cheese on top.  Bake 30 minutes at 350.