Easy Enchiladas

1 T butter
1/2 C sour cream
1/2 C chopped green onions
1 1/2 C cubed chicken
1/2 tsp. Garlic powder
1 C shredded cheese
1 (4 oz) can diced green chiles
6 (12 inch) flour tortillas
1 can cream of mushroom soup
1/4 C milk

Preheat oven to 350 degrees. Lightly grease a large baking dish. In a medium skillet over medium heat, melt the butter and saute the green onion until tender. 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 skillet, add the chicken and 1/2 cup of the shredded cheese. Stir together. Fill each tortilla with the chicken mixture and roll up. Place seam side down in the baking dish. In a small bowl, combine the reserve t of the sauce with the milk. Spoon the mixture over the tortillas and top with the remaining cheese. Bake for 30-35 minutes.


 (submitted by W. Hayden)