Creamy Chicken Enchiladas

I was going to make some soup for dinner tonight, but wasn't feeling my best, so I went with my easy to make, everything on hand, not-so-good for you, comfort food.
1 can cream of chicken soup
1 c. sour cream
1 lb. shredded, cooked chicken (use the canned stuff if you're in a hurry)
1/2-3/4 c. milk
1 c. cheese, grated (I use about 3/4 c. pepper jack and 1/4 c. monterrey or colby jack)
1/3 c. salsa
6ish flour tortillas
1/2-1 c. cheee, grated, for topping
Grease the bottom of a 9x13 pan with cooking spray. In a bowl combine 2/3 can cream of chicken soup, sour cream, chicken, cheese, and salsa. In another bowl combine remaining soup and milk and mix until well-blended. Pour about 1/4 c. milk/soup mixture in the bottom of the pan and shake to lightly coat. Fill tortillas with chicken mixture and roll. Place tightly in pan. Cover with remaining milk/soup mixture and cover with foil. Bake at 350 for about 30-35 minutes, or until soup seems to be bubbling. Remove foil and cover with topping cheese. Put back in the oven for 5-10 minutes until cheese is melted. Remove from oven and let rest a minute before serving.
I always make more of this than needed because this makes great leftovers. We serve with chips and salsa and rice.