CHICKEN ENCHILADAS

YOU’LL NEED:

1 Tbsp. butter
1/2 C. chopped green onions
1/2 Tsp. garlic powder
1 (4 Oz.) can diced green chiles
1 (10.75 Oz.) can condensed cream of mushroom soup
1/2 C. sour cream
1 1/2 C. cubed cooked chicken breast meat
1 C. shredded Cheddar cheese, divided6 (12 inch) flour tortillas
1/4 C. milk

HOW TO MAKE:

1-Preheat oven to 350 degrees F (175 degrees C).
2-Lightly grease a large baking dish.
3-In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes).
4-Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well.
5-Reserve 3/4 of this sauce and set aside.
6-To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
7-Fill each flour tortilla with the chicken mixture and roll up.
8-Place seam side down in the prepared baking dish.
9-In a small bowl combine the reserved 3/4 of the sauce with the milk. 10-Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese.
11-Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

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