1.5 cups rotisserie chicken breast meat cubed cooked
10.8 ounce cream of mushroom soup canned
6 12-inch flour tortillas ()
0.5 teaspoon garlic powder
4 ounce chiles diced green canned
0.5 cup green onions chopped
0.3 cup milk
1 cup cheddar cheese shredded divided
0.5 cup cup heavy whipping cream sour
Equipment
bowl
sauce pan
oven
baking pan
Directions
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.
Mix well. 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. Stir together.
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.
