Chicken Enchiladas

• 1 teaspoon olive oil
• 12 cup chopped green onion
• 1 clove garlic, chopped
• 12 teaspoon cumin
• 1 (4 ounce) can diced green chilies
• 1 can fat-free cream of chicken soup
• 12 cup light sour cream
• 1 12 cups cubed cooked chicken breasts
• 1 cup shredded cheddar cheese, divided
• 6 12-inch flour tortillas
• 14 cup 2% low-fat milk
• salsa (optional)

1. Preheat oven to 350 degrees.
2. Spray a large baking dish with cooking spray.
3. In a medium saucepan over medium heat,heat the olive oil and saute the green onion until tender (about 3 to 4 minutes).
4. Add the garlic, then stir in the green chiles, cumin, cream of chicken soup and sour cream.
5. Mix well.
6. Reserve 3/4 of this sauce and set aside.
7. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese.
8. Stir together.
9. Fill each flour tortilla with the chicken mixture and roll up.
10. Be careful not to overfill.
11. Place seam side down in the prepared baking dish.
12. In a small bowl combine the reserved 3/4 of the sauce with the milk.
13. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar.
14. Bake in preheated oven 30-36 minutes until cheese is bubbly.
15. Garnish with tomatoes, lettuce, salsa, or anything you like.

olive oil, green onion, clove garlic, cumin, green chilies, cream of chicken soup, light sour cream, chicken breasts, cheddar cheese, flour tortillas, milk, salsa

Taken from www.food.com/recipe/chicken-enchiladas-85056 (may not work)