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Preheat oven to 350 degrees.
In a skillet, brown the onions until soft.
Add in the shredded chicken, taco seasoning, rotel, and HALF the can of cream of chicken soup.
Cook over low heat until mixed thoroughly.
Spoon the mixture evenly into the tortillas.
Roll and place in a 9x13 pan with the seam side down.
Continue to do this until your pan is full.
Meanwhile, mix the remaining cream of chicken soup, sour cream and milk in a bowl until combined.
Pour mixture over your rolled tortillas. Sprinkle with cheese
Bake for 20 minutes until heated through.