Chicken Enchiladas

Makes 6 servings

• 1 tablespoon butter
• 1/2 cup chopped green onions
• 1/2 teaspoon garlic powder
• 1 4-ounce can diced green chilies (optional)
• 1 can cream of chicken soup
• 1 cup sour cream
• 2 cups cubed boneless skinless chicken breast halves cooked
• 2 cups shredded cheddar cheese divided
• 6 flour tortillas
• 1/4 cup milk

Preheat oven to 350 degrees. Lightly grease a 9×13 baking dish.

In a medium saucepan over medium heat, melt the butter and sauté the green onion until tender (about 3 to 4 minutes).

Add the garlic powder, then stir in the green chilies, cream of mushroom soup and sour cream. Mix well.

Reserve 3/4 of this sauce and set aside.

To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1 cup of shredded Cheddar cheese. Stir together.

Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.

In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1 cup of shredded Cheddar cheese.

Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.