Heat oven to 350oF.

Pat chicken dry and cut into 4-ounce portions. Brown chicken in a skillet or on a grill top in a small amount of oil over medium-high heat until caramelized or slightly brown. Season as desired and remove to a baking pan and cover with foil. Cook until chicken reaches an internal temperature of 170oF. Remove chicken from oven and cut into bite-sized pieces.

In a saucepan, heat chopped chicken, soup, milk, sour cream and chiles over medium heat until combined.

Warm tortillas in a microwave.

Place ½ cup chicken mixture and 2 tablespoons cheese on bottom third of each tortilla. Fold bottom edge of tortilla up and over the meat filling and roll enchilada up from the bottom.

Arrange enchiladas seam side down in a sprayed baking pan. Pour remaining sauce over the tortillas and sprinkle cheddar cheese on top. Bake for 20 minutes, or until cheese is melted.