Healthier Chicken Enchiladas Ii

• 1 tablespoon butter
• 1/2 cup chopped green onions
• 2 cloves garlic, minced
• 1/4 pound cremini mushrooms, sliced
• 1 (4 ounce) can diced green chiles
• 1 (10.75 ounce) can natural cream of mushroom soup
• 1/2 cup low-fat sour cream
• 1 1/2 cups cubed cooked chicken breast meat
• 1 cup pinto beans
• 1/2 cup shredded reduced-fat Cheddar cheese
• 6 (12 inch) whole wheat flour tortillas
• 1/4 cup low-fat milk
• 1/2 cup shredded reduced-fat Cheddar cheese

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
2. Melt the butter in a skillet over medium heat. Cook and stir green onion and garlic until fragrant, about 2 minutes. Add mushrooms and cook until lightly browned and tender, about 6 minutes. Stir in green chilies, cream of mushroom soup, and sour cream. Mix well. Reserve 3/4 this sauce in a bowl and set aside. Mix in chicken, pinto beans, and 1/2 cup of shredded Cheddar cheese to the remaining 1/4 of sauce in saucepan; stir together.
3. Fill each tortilla with chicken mixture and roll up. Place seam side down in the prepared baking dish.
4. Combine reserved 3/4 sauce with milk in a small bowl. Spoon this mixture over the rolled tortillas and top with remaining 1/2 cup shredded Cheddar cheese. Bake in the preheated oven until cheese is bubbly and enchiladas are heated through, 30 to 35 minutes.

butter, green onions, garlic, mushrooms, green chiles, natural cream, lowfat sour cream, meat, pinto beans, cheddar cheese, whole wheat flour tortillas, lowfat milk, cheddar cheese

Taken from www.allrecipes.com/recipe/219444/healthier-chicken-enchiladas-ii/ (may not work)