Chicken Enchiladas

• 1 tablespoon butter
• 1/2 cup chopped green onions
• 1/2 teaspoon garlic powder
• 1 4 oz. can diced green chilies
• 1 can cream of mushroom soup
• 1/2 cup sour cream
• 1 1/2 cups cubed cooked chicken white meat
• 1 cup shredded cheddar cheese (divided)
• 6 12 inch flour tortillas
• 1/2 cup milk

1. Preheat oven to 350.
2. Lightly grease a large baking dish.
3. In saucepan melt butter and saute onions and garlic (3 or 4 minutes). Stir in green chilies.
4. Add soup and sour cream.
5. Mix well. Reserve 3/4 sauce.
6. To the remaining 1/4 of the sauce in a saucepan add chicken, 1/2 of shredded cheese.
7. Fill tortilla with mixture, roll up and place seam side down in baking dish.
8. In bowl combine sauce with milk.
9. Spoon over tortillas.
10. Top with remaining cheese. Bake 30 to 35 minutes.

butter, green onions, garlic, green chilies, cream of mushroom soup, sour cream, white meat, cheddar cheese, flour tortillas, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=85509 (may not work)