Chicken Enchiladas II

Ingredients

• 1 tablespoon butter

• ½ cup chopped green onions

• ½ teaspoon garlic powder

• 1 (10.5 ounce) can condensed cream of mushroom soup

• 1 (4 ounce) can diced green chiles

• ½ cup sour cream

• 1 ½ cups cubed cooked chicken breast meat

• 1 cup shredded Cheddar cheese, divided

• 6 (12 inch) flour tortillas

• ¼ cup milk

Description

I made quite a few changes to the recipe with excellent results. First, I used a store- bought rotisserie chicken. I doubled the sauce and used 1 can of cream of chicken and 1 can of cream of poblano chile soup. I also added a squeeze of lime juice, fresh cilantro, fresh garlic, pinch of oregano and chili powder and some salsa at the end. Those additions really gave it a nice flavor. I also used corn tortillas. I served the dish with homemade avocado salsa, beans & rice.