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.