Place chicken breasts into saucepan. Fill with water until breasts are covered. Add in season salt. Bring to a slow boil. Cover, reduce heat & simmer 20 minutes. Set aside & shred once cooled.
In a large bowl, combine the tomatoes, soups, milk and remaining seasonings. Transfer 1/2 the mixture into another bowl; add chicken and cream cheese.
Spread a thin layer of soup mixture into greased 13-in. x 9-in. baking dish.
Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in baking dish.
Pour remaining soup mixture over tops. Sprinkle with cheese.
Bake uncovered, at 350° for 30-35 minutes or until heated through and cheese is melted.
TIP: Can freeze a casserole for up to 3 months! To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350° for 45 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.