Chicken Enchiladas

1 T. butter
1/2 cup chopped onions
1/2 t. garlic powder
1 can cream of chicken soup
1 (4 0z) can green chiles
1 T. taco powder
1/2 c. sour cream
1 1/2 c. cubed, cooked chicken
1/4 c. milk
flour tortillas
1 c. shredded Cheddar cheese

Spray a 9 x 13 baking dish with Pam. Preheat oven to 350. Melt butter in pan and cook onions until tender. Add garlic powder, green chiles, soup, taco powder, and sour cream. Mix well. Reserve 3/4 of the sauce and set aside. To the remaining sauce, add the chicken and half of the cheese. Stir together. Fill tortillas with chicken mixture and place seam down in baking dish. Add milk to the rest of the sauce; pour over tortillas and top with cheese. Bake 30 to 35 minutes or until cheese is bubbly.

Note: You know I hate onions, so I left them out. Also, i did not add the green chiles because I was afraid that it would make the dish too spicy for the boys. The whole family loved this recipe. Even BB ate it and you know if he likes it, it must be good. I served the great Mexican side dish of...........sweet potatoe fries. Not, refried beans, not mexican/spanish rice, not pico de gallo but sweet potatoe fries. I am the only one who will eat any of the before mentioned so being out numbered, sweet potatoe fries it was.

Rate: * * * * * (5 stars)

Bon Appetite, HB