Chicken Enchiladas

Prep time: 15 min.
Cook time: 30 min.
Serves: 6 large enchiladas

Ingredients

1T. butter
1/2 c. chopped green onions
1/2 t. garlic powder
1 (4 oz.) can diced green chilies
1 (10.75 oz.) can condensed cream of chicken soup
1/2 c. sour cream
1 1/2 c. cubed cooked chicken
1 c. shredded cheddar cheese, divided
6 flour tortillas
1/4 c. milk

Directions

Preheat oven to 350.  Spray large baking dish lightly with
Pam.
In a medium sauce pan, over medium heat, melt the butter
and saute green onions until tender.  Add garlic powder,
stir in green chilies, soup and sour cream.  Mix well.  Re-
serve 1/2 of this mixture - set aside.  To the remaining sauce,
add the chicken and 1/2 of the cheese. Stir together.
Fill each tortilla with the chicken mixture and roll.  Place the
seam side down in the baking dish.
Add 1/4 c. milk to the remaining sauce and spoon this over
enchiladas once they are all filled. Sprinkle with remaining
cheese.  Bake 30-35 min. or until cheese is bubbly.

Jill Williams 
Karalee Ward