Preheat the oven to 350°F (175°C).

In a mixing bowl, combine Swiss cheese, chicken, sour cream, and green onions.

Fill each tortilla with the mixture and roll them up.

Place the rolled tortillas in a baking dish.

In a separate bowl, mix the cream of mushroom soup and milk, then pour over the tortillas.

Bake for 30 minutes or until bubbly and golden.