Creamy Chicken Enchiladas

Thanks to the guys here at Texas Cook for this one. Once you try these Creamy Chicken Enchiladas you will never make them any other way. I like to use rotel instead of the mexican tomatoes.

4 cups chicken, debones and diced
1 medium onion, chopped
1 can Mexican tomatoes, diced
12 flour tortillas (8"), warmed
1 can cream of chicken soup
1 lb. cheese spread, cut in cubes
1 can evaporated milk
1 pkg taco seasoning

Drain and reserve juice from tomatoes Combine onions, tomato juice, and taco seasoning in a sauce pan and bring to a boil. Turn off heat, add tomatoes and chicken, stirring gently. Spoon a generous portion of mixture on each tortilla, roll and place in a 13 x 9 x 2 baking dish. In a 2 qt sauce pan, heat cheese spread soup and milk over medium heat until melted. Pour over enchiladas and bake at 325 for 15-25 min or until hot thoroughly. Serve with shredded lettuce and chunky salsa. 6 Servings