Shred chicken

Preheat oven to 350*

In large bowl combine Rotel, soups, milk, and seasonings

Transfer 3 1/2 c to another bowl (about 1/2), add chicken and cream cheese

Spread 1/4c soup mix into bottom of 2 greased 9*13 pans

Place 1 scoop of chicken mixture in each tortilla, roll up and place seam side down in baking dish

Pour remaining soup mixture in top, sprinkle with cheese

Bake uncovered 30-35 min