Does This Even Count as a Recipe for Chicken Enchiladas???

So I was asked to post the recipe for chicken enchiladas after I bragged about being a "devoted wife" and made them for the hubby's work guys. The truth is that I really don't follow a true recipe and I tend to make it a little differently each time.

Since I'm a total slacker and take short cuts, here's what I do:

Ingredients:
Chicken
2 cans cream of chicken soup
sour cream
milk
small can green chilies
flour tortillas
cheese (cheddar, pepper jack, or any mexican flavored-whichever you'd like, but lots of it!)
seasonings (sometimes I use chili powder, garlic, cumin, but again, use what seasonings you like.)


I take one whole rotiserrie chicken (already cooked)and take all of the meat off of it, shred it, and put it into a large mixing bowl.
I then put a can of cream of chicken soup, half a container of sour cream, green chiles, and some cheese into the bowl. Mix well. At this point I will put some seasoning in, that is if I remember to!
Once that's done I take my casserole dish and get it ready. In a smaller bowl I take another can of the cream of chicken soup, the rest of the sour cream, and mix it together. I use the milk to thin out the soup/sour cream mixture to make it more of a sauce. Once mixed, I take several spoonfuls and spread it on the bottom of the casserole dish.
Now to roll the enchiladas. I place a few spoonfuls of chicken mixture on the tortilla and roll it up. My enchiladas look more like mini burritos by the time I've rolled them, but do whatever you like.
Once they're rolled and put into the casserole dish I take the remaining "sauce" and spread it over the top. Load it up with oodles of cheese and bake at 350 degrees until nice and bubbly. Yumm-O! (I so stole that from Rachael Ray!)