Chicken Enchiladas II

I'm baaaacccckkk! Thanks Bloggy Friends for waiting ever so patiently for me to return from my hiatus! Last week was hectic! I had to cover 3 jobs which consisted of MILLIONS of orders, client requests blah blah blah.  I didn't even have time to post a recipe last week.  So in due time here's the Whatcha Makin Wednesdays recipe for this week!

Chicken Enchiladas II - From AllRecipes.com

Ingredients

1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
2. In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes).
3. 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.
4. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
5. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
6. 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.
7. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

Here's what they looked like going into the oven!

And here it is on the plate! (Don't mind the funny glob of the creamy mixture that's sitting on top of the enchilada)

You know me, so I obviously paired it with the Ultimate Frozen Strawberry Margarita and Sweet Corn Cake.  Which I've posted about before in this Cinco De Mayo post, if your interested which you should be because those margaritas are to die for!

This was my 1st time making enchiladas correctly.  2nd time actually making them and hello delicious! It was honey approved for another visit at our house.