Chicken Enchiladas II

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.

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.

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.