1 pkg. Buena-Vida fat-free tortillas
1 tbsp. butter
1/2 c. chopped onion
1 fresh garlic clove, minced
4 oz. can diced green chilies, drained
1/2 c. nonfat sour cream
10 3/4 oz. can fat free cream of chicken soup
1 1/2 c. cubed cooked chicken breast (without skin)
1 c. reduced fat shredded cheddar cheese
1/4 c. skim milk

Heat oven to 350°F. Melt butter in non-stick skillet. Cook onion and garlic until tender. Stir in green chilies, sour cream and soup; mix well.

Reserve 3/4 C. sauce; set aside.

Stir in chicken and 1/2 C. cheese to remaining sauce in skillet.

Warm tortillas according to package directions. Fill tortillas with chicken mixture; roll up. Place seam side down in ungreased 12 x 8-inch baking dish.

In small bowl combine reserved sauce and milk; spoon over rolled tortillas. Top with remaining cheese.

Bake for 30 - 35 minutes.