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.