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Ingredients

1 tablespoon butter ½ cup chopped green onions ½ teaspoon garlic powder 1 (4 ounce) can diced green chiles 1 (10.75 ounce) can condensed cream of mushroom soup 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

Nutrition Info

619 calories carbohydrate: 66.8 g cholesterol: 60.4 mg fat: 27.1 g fiber: 4.1 g protein: 26.1 g saturatedFat: 11.5 g servingSize: - sodium: 1459 mg sugar: 4.4 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). 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 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 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 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

6 servings

A great way to use leftover chicken. Even kids love these!