Recipe of the week

It's been a while since I've posted a recipe. Partly because I just barely got the rangetop installed and can actually get to cooking again.

I have 2 enchilada recipes that I use often. One is creamy and the other is tomatoey (if that's a word). Tonight, I am using the creamy recipe. It's really easy to make, but full of flavor. One of my favorites. Since Brian is out of town, I'm hoping this will make enough for plenty of leftovers!
Oh, sometimes I add a little more milk to the sauce at the end...just to make sure there is plenty enough to cover the tortillas, I hate it when it dries out....

Chicken Enchiladas II

INGREDIENTS:
1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can
condensed cream of
mushroom soup
1/2 cup sour cream
1 1/2 cups cubed cooked
chicken breast meat
1 cup shredded Cheddar
cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk

DIRECTIONS:
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
2.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.
3.Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
4.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.