Creamy Chicken Enchiladas

3 cans cream of chicken soup
1 4-ounce can diced green Ortega chiles
1 cup sour cream
1 soup can of milk
diced cooked chicken
2 dozen tortillas
Monterey Jack or longhorn cheese, grated

Mix soup, chiles, sour cream, and milk together in a large skillet.  Heat until it bubbles.  Remove from heat and dip tortillas into mixtures one at a time.  Place chicken onto tortillas and roll, then place into a baking dish sprayed with cooking spray.  Cover with foil.  Bake at 350° for 30 minutes.  Remove from oven, sprinkle with grated cheese, and serve with additional sour cream and guacamole, if desired.