Chicken Enchiladas II

Ingredients

1 tablespoon butter
¹/₂ cup chopped green onions
¹/₂ teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10³/₄ ounce) can condensed cream of mushroom soup
¹/₂ cup soup cream
1¹/₂ cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
¹/₄ cup milk

Instructions

Step 1

Preheat oven to 350°F
Lightly grease a large baking dish.

Step 2

In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes).
Add the garlic powder, then stir in the green chiles, 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 1/2 cup of shredded Cheddar cheese. Stir together.