Step 1:
1 tablespoon butter Step 2:
1/2 cup chopped green onions Step 3:
1/2 teaspoon garlic powder Step 4:
1 (4 ounce) can diced green chiles Step 5:
1 (10.75 ounce) can condensed cream of mushroom soup Step 6:
1/2 cup sour cream Step 7:
1 1/2 cups cubed cooked chicken breast meat Step 8:
1 cup shredded cheddar cheese, divided Step 9:
6 (12 inch) flour tortillas Step 11:
check all add to shopping list Step 17:
45 mins directions Step 18:
preheat oven to 350 degrees f (175 degrees c). Lightly grease a large baking dish. Step 19:
in a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). 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 saucepan, add the chicken and 1/2 cup of shredded cheddar cheese. Stir together. Step 20:
fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish. Step 21:
in a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly. 