| 1 tbsp butter | ½ cup sour cream |
| ½ cup chopped green onions | 1 ½ cups cooked cubed chicken breast meat |
| ½ tsp of garlic powder | 1 cup shredded Cheddar cheese, divided |
| 1 (4 oz) can of diced green chiles | 6 (12 inch) flour tortillas |
| 1 (10.75 oz) can of condensed cream of mushroom soup | ¼ cup milk |
Preheat oven to 350°F. 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 ¾ of this sauce and set aside. To the remaining ¼ of the sauce in the saucepan, add the chicken and ½ 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 ¾ of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining ½ cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.