Chicken Enchiladas 2

Ingredients

• 1 Tbls - Butter
• 1/2 C - Chopped green onions
• 1/2 Tsp - Garlic powder
• 1 can(4oz) - Diced green chiles
• 1 can(10.75oz) - Condensed cream of mushroom soup (I use Cream of Celery because I don't like 'shrooms)
• 1/2 C - Sour cream
• 1&1/2 C - Cubed cooked chicken breast meat
• 1 C - Shredded Cheddar cheese, divided
• 6 (12in) - Flour tortillas
• 1/4 C - Milk

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
2. In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes).
3. Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well.
4. Reserve 3/4 of this sauce and set aside.
5. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
6. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
7. In a small bowl combine the reserved 3/4 of the sauce with the milk.
8. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese.
9. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.