Dreamy Creamy Chicken Burritos

1-10.5 oz can of cream of chicken soup
3 C shredded cheese, divided
3/4 C Salsa, plus a little extra for bottom of baking dish
3/4 C Sour cream
1/3 C of milk
1-4oz. can diced green chilies
3-4 boneless skinless chicken breasts
1 package of tortillas (size of your choice)
Non-stick cooking spray
Olive oil

*Pre heat oven to 350 degrees
-Cut chicken breasts into bite sized pieces. Heat a large skillet with 2 Tablespoons olive oil over med-high heat.When pan is hot add the chicken and cook 10-12 minutes or until chicken is cooked through.
- While chicken is cooking, mix together cream of chicken soup, salsa, sour cream, milk, chilies and 1 C of cheese. Set aside.
-When chicken is cooked turn heat to low and add 1/2 of the sauce mixture to the chicken and mix well.
-Spray bottom of Pyrex baking dish with non-stick spray and add a little salsa on the bottom of the baking dish.
-Spoon chicken mixture onto the tortillas and sprinkle a little cheese on top of the chicken. Roll and place seam side down in baking dish. Continue until all the chicken mixture is used up.
-Add the rest of the sauce evenly over the top of the rolled tortillas and add the rest of the cheese evenly over the top.
-Bake in a 350 degree oven for 20-25 minutes or until cheese is hot and bubbly.
-Let rest 5 minutes before cutting.

Slow Cooker Method
-Place chicken in slow cooker and cook on low for 7-8 hours or on high for 4 hours.
-When cooked, drain any liquid from slow cooker and shred chicken.
-Pour half the sauce mixture over chicken and cook for an additional 30 minutes.
-Place in tortillas or use as a dip.