Chicken Enchiladas
1 tbsp butter
1/2 cup chopped green onions
1/2 tsp garlic powder
1 (4 oz) can diced green chiles
1 can cream of mushroom soup
1/2 cup sour cream
1 1/2 cups cubed chicken
1 cup shredded cheese
1/4 cup milk
6 flour tortillas
Melt butter and saute green onion until tender. Add garlic powder, then green chiles, soup and sour cream. Mix swell. Reserve 3/4 of sauce and set aside.
To remaining 1/4 of sauce add chicken and 1/2 cup of cheese. Stir.
Fill tortilla with chicken mix and roll. In small bowl combine 3/4 of reserved sauce with milk. Spoon over tortillas. Top with remaining cheese. Bake at 350F for 30 - 35 minutes until cheese is bubbly.
