Chicken Enchiladas - Creamy
Sautee:
 1 tablespoon butter
1/2 cup chopped green onions
Add to the onions and mix together:
½ teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed
cream of mushroom soup
½ cup sour cream
½ cup shredded Cheddar Cheese
¼ cup milk
Set aside 3/4 of the soup mixture.
Add to the remaining 1/4 of the soup mixture:
1-½ cups cubed cooked chicken breast meat
Fill 6 - 12" flour tortillas with the mixture. Place seam side down in a baking dish
Spoon the remaining soup mixture over the enchiladas.
Sprinkle with
½ cup shredded Cheddar Cheese
Bake at 350 ° for 30 minutes, or until the cheese is bubbly.
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