September's Chicken Enchiladas

1 T. butter
1/2 c. chopped green onions
1/2 t. garlic powder
1 (4 oz.) can diced green chiles
1 (10.75) can condensed mushroom soup
1/2 c. sour cream
1 1/2 c. cubed, cooked chicken breast
1 c. cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 c. milk

1.  Preheat to 350 C.  Lightly grease large baking dish.
2.  In a medium saucepan over medium heat, melt butter and saute green onion until tender (3-4 min.).  Add garlic powder, green chiles, soup, and sour cream.  Save 3/4 of this sauce.  With the other 1/4 in the pan, add chicken and 1/2 c. cheese.  Stir.
3.  Fill each tortilla with chicken mix and roll up.  Seam-side down.
4.  In small bowl, combine the 3/4 sauce with milk.  Spoon this mix over tortillas and top with 1/2 c. cheese. Bake 30-35 min. or until cheese is bubbly.

*  I found the filling to be yummy but a little wimpy, so as I prepared them I reserve more sauce for the inside and less for the top.  Next time I make these, I'd also add more chicken to them. *

These enchiladas are entirely cooked, so just thaw them out and cook or try cooking them from frozen.