Chicken Enchiladas

1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 can cream of mushroom soup
1/2 cup sour cream
1 1/2 cups cubed cooked chicken
1 cup shredded Cheddar cheese, divided
6 (12-inch) flour tortillas
1/4 cup milk

Heat oven to 350 degrees F. Lightly grease a large baking dish.

In a medium pan over medium heat, melt the butter and saut� the green onion until tender. 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 shredded Cheddar cheese. Stir together.

Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.

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 shredded Cheddar cheese. Bake for 30 to 35 minutes or until cheese is bubbly.