Creamy Chicken Enchiladas

Ingredients

• 1 tablespoon butter
• 0.5 cups chopped green onions
• 0.5 teaspoons garlic powder
• 1 can condensed cream of mushroom soup , 10.5 ounce
• 1 can diced green chiles , 4 ounce
• 0.5 cups sour cream
• 1.5 cups cubed cooked chicken breast meat
• 1 cup shredded Cheddar cheese , divided
• 6 flours tortillas , 12 inch
• 0.25 cups milk

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.

2. 2

   Melt butter in a medium saucepan over medium heat. Sauté green onions in hot butter until tender, 3 to 4 minutes.

3. 3

   Add garlic powder, then stir in condensed soup, green chiles, and sour cream. Mix sauce until well combined. Reserve 3/4 of the sauce in a bowl and set aside.

4. 4

   Add chicken and 1/2 cup cheese to remaining sauce in the pan; stir until cheese is melted.

5. 5

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

6. 6

   Stir milk into reserved sauce in the bowl and spoon over rolled tortillas. Top with remaining 1/2 cup cheese.

7. 7

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