Chicken Enchiladas

"Not your traditional enchiladas. These are cheesy and creamy. I found this on allrecipes.com. I have changed the measurements so that you get enough for four people to each have two."

INGREDIENTS:

3 tablespoons butter

1 1/2 cups green onions (ends up being just under two bundles from the store), chopped

2 teaspoons garlic powder

2 (4 oz) cans diced green chilies

2 (10.75 oz) cans cream of mushroom soup

1 cup sour cream

3-4 chicken breasts, cut into small chunks

1 1/2 cups cheddar cheese

8 flour tortillas (medium to large sized)

1/2 cup milk

DIRECTIONS:

Preheat oven to 350 degrees F. In large frying pan, saute chicken with either cooking spray, butter (not the butter listed in the ingredients) or olive oil (depending on how much fat you want to add) and saute until chicken is cooked through. In medium to large sauce pan, melt butter over medium heat and add green onions, chilies and garlic and saute until onions are soft. Next add the mushroom soup and sour cream, and mix well. Reserve 1 1/2 cups of the sauce and place in medium bowl. To the remaining sauce add cooked chicken and 1/2 cup of the cheddar cheese. Stir until cheese is melted. Fill tortillas with chicken mixture, and roll up. Place seam side down in 13x9 baking dish. To the remaining sauce in bowl, add the milk and mix well. Pour over tortillas in dish, and top with the remaining 1 cup of cheese. Bake 30-35 minutes.

Serves 4