Mom Gardner's Chicken Enchiladas

I really adore these enchiladas. They are simple, yet satisfying. If you are looking for something creamy and goo-ey, these are them!

2 cans cream of chicken soup
1 small can chopped green chilies
¼ cup green onions
1 cup shredded cheese (or more)
One chicken, shredded
1 can milk
1 can chicken broth
Flour tortillas

Mix the cream of chicken soup, milk, and broth and reserve some for the top of the enchiladas. To the remainder, add the shredded chicken, chilies, green onions, and cheese. Stuff the tortillas with this mixture, and line them in a pre-sprayed 9x13 pan. To the top, add the reserved sauce, along with cheese—to taste. Bake at 350* for 35 minutes.