"Could you bring home take-out"

This is one of my family's favorite dinners. I just made it for a friend and got rave reviews. Another friend was at the first friends house and her family loved it, so today she called for the recipe. So I thought I'd share it here as well. I originally got this recipe from the Better Homes and Gardens Cook Book, but I've made a lot of changes to to. Mostly leaving things out that some people (Sam) in my family don't like. It's really quick and easy, especially if you use canned chicken. And it doesn't have any obscure ingredients which is a must for me.
I didn't think to take a picture of the enchiladas I made so I found this image on http://www.freewebs.com/

Chicken Enchiladas

1 3-ounce package cream cheese, softened
1 tablespoon milk
2 cups chopped cooked chicken (most of the time I use canned chicken)
3/4 cup shredded cheese

12 7-inch flour tortillas or 6-inch corn tortillas
1 4-ounce can diced green chili peppers, undrained
1 10.75-ounce can reduced-fat condensed cream of chicken
1 8-ounce carton light dairy sour cream
1 cup milk
3/4 cup shredded Monterey Jack or cheddar cheese (3 ounces)

Directions
1. In a medium bowl stir together cream cheese, the 1 tablespoon milk, 3/4 c shredded cheese and chicken. Stir until combined. Spoon about 3 tablespoons of the chicken mixture onto each tortilla near an edge; roll up. Place filled tortillas, seam side down, in a greased 3-quart rectangular baking dish. Set aside.
2. For sauce, in a medium bowl combine the chili peppers, the soup, sour cream, and the 1 cup milk. Pour evenly over the tortillas in the baking dish. Cover with foil. Bake, uncovered, in a 350 degree oven about 35 minutes or until heated through. Remove foil. Sprinkle enchiladas with cheese . Return to oven; bake about 5 minutes more or until cheese melts. Makes 6 servings

Add toppings like

olives

tomatoes

shredded lettuce

salsa