Chicken Enchiladas

Sauce:
1 10-oz can cream of chicken soup
1 soup can milk
1 tbsp dry minced onion
1 tsp cumin
1/2 tsp salt
1 4-oz can diced green chiles

Filling
10-12 corn or flower tortillas
2-3 cups diced cooked chicken
1 can white beans (I like black)
1 cup shredded cheese

In medium saucepan combine soup, milk, onion, cumin, salt, and green chiles. Heat sauce to a simmer but do not boil. Pour 1 cup sauce into 9x13-inch baking dish. Gently mix chicken, beans and 1/2 cup sauce in medium bowl. Dip each tortilla into remaining sauce and drain slightly. Place about 1/3 cup chicken filling on each. Roll tortilla around filling and place seam side down in baking dish. Spread remaining sauce evenly over enchiladas. Cover and bake at 375 for 18-20 minutes or until hot and bubbly. Sprinkle with cheese and serve.