Creamy Enchiladas Verde

1 can 10 3/4oz) Campbell's Condensed Creamy Verde Soup (we dont have this here so I just added diced green chilis to cream of chicken soup).
1/2 teaspoon garlic powder
1 1/2 cups chopped cooked chicken
2/3 cup shredded Cheddar or Monterey Jack cheese
8 corn tortillas (6-inches), warmed
1/4 cup milk

1. Stir 1/2 can of the soup, garlic powder, chicken, and 1/3 cup of the cheese in a medium bowl.
2. Spoon about 1/3 of the chicken mixture down the center of each tortilla. Roll up the tortillas and place them seam-side down in 12x8x2 inch shallow baking dish.
3. Stir the remaining soup and milk in a small bowl and pour over filled tortillas. Top with the remaining cheese.
4. Bake at 375 degrees for 20 min or until the enchiladas are hot and bubbly.