Chicken Enchiladas

WHILE PLANNING MY WEEKLY MEAL PLAN, I CAME ACROSS THE FOLLOWING RECIPE.  IT WAS NEATLY WRITTEN OUT (penned by my own hand) ON A RECIPE CARD AND POSITIONED IN THE "MAIN MEAL" CATEGORY OF MY WILLIAM SONOMA RECIPE BINDER.  HOWEVER, I HAVE NO IDEA WHERE IT ORIGINALLY CAME FROM.   I KNOW FOR CERTAIN IT IS NOT A BAREFOOT CONTESSA RECIPE. 
WONDERS NEVER CEASE.

WHAT I DO KNOW IS THAT JEFF AND I FOUND IT TO BE QUITE A SATISFYING TAKE ON CHICKEN ENCHILADAS.  AND, OVER THE CLATTER OF CLEARING OUR DINNER PLATES, I HEARD, "YOU SHOULD DEFINITELY MAKE THOSE AGAIN.  AM I RIGHT?!" 

(MUSIC TO EVERY HOME COOK'S EARS.)

Ingredients:

1 Tablespoon butter

1/2 cup chopped green onions

1/2 teaspoon garlic powder

1 (4 oz) can diced green chilies

1 (10.5 oz) can cream of mushroom soup (I used Cream of Mushroom with roasted garlic)

1/2 cup sour cream (I'm a big fan of Daisy Light)

1 1/2 cups cooked chicken, shredded or cubed

1 cup shredded Cheddar cheese, divided

6 (12 inch) four tortillas (I was only able to fill 5.)

1/4 cup milk

1.  Preheat oven to 350 degrees.  Lightly grease a large baking dish.

2. In a medium saucepan over medium heat, melt butter and saute green onions until tender.  Add garlic powder.  Stir in green chilies, cream of mushroom soup, and sour cream.  Mix well.  Reserve 3/4 sauce and set aside.  To remaining sauce, add chicken and 1/2 cup shredded cheese.  Stir together.

3. Fill each flour tortilla with chicken mixture and roll up.  Place seam side down in prepared baking dish.

4.  In small bowl combine remaining sauce with 1/4 cup milk.  Spoon mixture over rolled tortillas and top with remaining cheese.

5.  Bake 30-35 minutes or until cheese is bubbly.

(source unknown)