Source  All Recipes

Recipe Added:  2/22/2012

Preheat oven to 350F. 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 for 30 to 35 minutes, or until cheese is bubbly.

May use white corn tortillas, and dip them in to hot oil just for a couple of seconds to make the tortillas flexible and easy to roll.

1. http://allrecipes.com/recipe/chicken-enchiladas-ii/detail.aspx