Stir the soup, 1/4 cup salsa and milk in a small bowl.

Stir 2 tablespoons of the soup mixture from step 1, chicken, 1/2 cup cheddar cheese, 3/4 cup salsa and chili powder in a medium bowl.

Spoon about 1/3 cup of the chicken mixture from step 2 down the center of each tortilla. Roll the tortillas around the filling and place seam-side down in a greased 3-quart shallow baking dish. (I let someone borrow my 3 quart so I used a 4 quart)

Pour the remaining soup mixture over the filled enchiladas. I also added the other 1/2 cup cheddar cheese sprinkled over the top as well as some extra chicken.

Cover the baking dish. Bake at 375°F. for 35 minutes or until the filling is hot.

A few of the tortillas I made were just chicken and cheese. I made enough extra chicken so that my toddler and my friend's son were able to eat the plain tortillas without having to have the salsa mixture just in case it was too hot for them.