Chicken Enchiladas

1 package flour tortillas
1 tbls. butter
½ cup chopped onion
1 fresh garlic clove, minced
4oz can of green chilies, drained
1 can cream of chicken soup
1 ½ cups cubed cooked chicken
1 cup shredded cheddar cheese, divided
¼ cup milk
½ cup sour cream
Heat oven to 350. In skillet melt butter and cook onion and garlic until tender. Stir in
chilies, sour cream, and soup, mix well. Reserve ¾ cup of sauce, set aside. Stir in chicken
and ½ cup cheese to remaining sauce in skillet. Warm tortillas according to package
directions. Fill tortillas with chicken mixture, roll up and place seam side down in ungreased
12x 8 baking dish. In a small bowl combine reserved sauce and milk, spoon over tortillas.
Top with remaining ½ cup cheese. Bake for 30-35 minutes or until bubbly. Makes 8-10
Kari 1996

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