Chicken Enchiladas II is a very easy recipe and a nice change from the Enchiladas I usually fix. I did make some changes to the recipe. I used Cream of Chicken soup instead of mushroom.

Ingredients of Chicken Enchiladas II

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

Preparation of Chicken Enchiladas II

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.

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.

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 of shredded Cheddar cheese. 

Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.