TASTY TUESDAY

This is one of my favorite weeknight meals! Enjoy!

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CREAMY CHICKEN ENCHILADAS

1 tablespoon butter
1/2 cup chopped green onions
1-2 cloves garlic (pressed) or you can use 1/2 teaspoon of garlic powder
1 (4 ounce) can diced green chilies

1 small can of salsa verde
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast meat

(I use one of those rotisserie chickens and my family loves it! Plus we are usually able get two meals out of one chicken. I put the remaining chicken in a casserole the next day.)
1 cup shredded Mexican Blend cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
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In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 4 minutes). Add the pressed garlic, then stir in the green chilies, cream of chicken soup, 1/2 the can of salsa verde, and sour cream. Mix well.

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Reserve 3/4 of this sauce and the remaining 1/2 can of salsa verde, and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of the shredded cheese. Stir together.
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Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
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Spoon the remaining 1/2 can of salsa verde over the enchiladas. In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the enchiladas, 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.