Ingredients:
 
1 lb. chicken
2 cans cream chicken soup
1 cup salsa
1/2 cup rice
1 cup sour cream
2 cups cheese
1 cup milk
Flour tortillas
 
Directions:

Place chicken, 1 can cream of chicken soup, and salsa in a crockpot and cook on high for 4-5 hours or until chicken shreds easily, then add another 1/2 can cream of chicken, 1/2 cup of sour cream, 1 cup of cheese, and 1/2 cup of milk.
Stir well and continue to cook on low till cheese is melted.
 
Meanwhile, mix the remaining 1/2 can cream of chicken soup, 1/2 cup sour cream, and 1/2 cup of milk together.
 
Spray the bottom and edges of a 9x13 baking dish with non stick cooking spray. Fill the center of the tortilla shells with the chicken mixture and roll. Place the rolls in the baking dish and continue until the chicken mixture is gone.

Spoon sauce mixture over the top of filled tortillas, covering the tortillas evenly. Sprinkle the remaining cheese on the top and cook at 350 degrees for 30 minutes.