Rotisserie Chicken Enchiladas

1 can ff cream of chicken soup1/2 cup or so of milk or chicken stock1 rotisserie chicken chopped with skin removed2 small cans chopped green chiles (or fresh if you have access to them)Cooking spray8 small flour tortillasShredded reduced fat cheddar cheeseSalt and pepper to tastePreheat oven to 350.Heat cream of chicken soup and milk in a saucepan over medium heat. Stir in chicken and chiles, salt and pepper.Grease bottom of casserole dish with cooking spray. Line with tortillas. Pour in 1/3 chicken mixture and sprinkle with small handful of cheese. Repeat process, ending with last 1/3 of chicken mixture. Top with cheese and bake approximately 30 minutes or until cheese is browned and casserole is bubbly.

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