Chicken Enchiladas

Chicken Enchiladas

1 TB butter
½ cup chopped onions
½ tsp garlic powder
1 (4oz) can diced green chilies
1 can cream of mushroom soup
½ cup sour cream
1 ½ cups cubed cooked chicken
1 cup shredded cheese, divided
6 flour tortillas
¼ cup milk

1. Preheat oven to 350.* Lightly grease a large baking dish.
2. In medium saucepan over medium heat, melt the butter and sauté the onion until tender. Add the garlic powder, then stir in the green chilies, cream of mushroom soup and sour cream. Mix well. Reserve ¾ of the sauce in saucepan. Add the chicken and ½ cup cheese to ¼ of the sauce. Stir together.
3. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
4. Combine the reserved ¾ of sauce with milk. Spoon this mixture over the rolled tortillas and top with the remaining ½ cup cheese.
5. Bake in preheated oven for 30-35 minutes or until cheese is bubbly.