Chicken Enchilada

I asked my Honey if he wanted a cream sauce enchilada or a red sauce. He choose the cream sauce tonight! I love these! They are not your traditional Mexican enchilada, but they are yummy! My Dh loved these!! He was excited for his lunch the next day! i served these with some cheesy Mexican rice! Next time I might actually put the cooked rice in the enchilada!

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

Preheat oven to 350 degrees F. Lightly grease a large baking dish.
Saute and cube the chicken in a pan with 1/2 a packet of taco seasoning. In a medium saucepan over medium heat, melt the butter and saute the green onion until tender. Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 2/3 of this sauce and set aside. To the remaining 1/2 of the sauce in the saucepan, add the chicken and 3/4 cup of shredded Cheddar cheese. Stir together.
Fill each flour tortilla with the chicken mixture and roll up. Put a little cream sauce on the bottom of the dish, 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 shredded Cheddar cheese. Cover and bake for 20 minutes. Uncover and bake about 10 more minutes.