1 tbsp. butter
1/2 cup chopped green onions
1/2 tsp. garlic powder
1 (4 oz.) can diced green chiles
1 (10 oz.) can cream of mushroom soup
1/2 cup dairy sour cream
1 1/2 cups cubed cooked chicken breast
1 cup shredded cheddar cheese, divided
pack of flour tortillas
1/4 cup milk

Preheat oven to 350°F. Spray or grease a baking dish.

In pan, melt butter, and sauté the green onion until tender.

Add garlic powder, then stir in the green chiles, cream of mushroom soup and dairy sour cream. Mix it well, and set aside 3/4 of this sauce (you will be using the reserved sauce on top later).

With the remaining 1/4 sauce, add chicken, and 1/2 cup of the cheese, stirring together.

Fill tortillas with the mixture, roll it up, placing seam side down in the dish.

In a small bowl, use the remaining 3/4 sauce, and mix with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded cheese.

Cover dish with foil, and then bake at 350°F for 30 to 35 minutes or until cheese is bubbly.

Submitted by: Brianna S.