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
PREP TIME 15 Min
COOK TIME 30 Min
READY IN 45 Min
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|Serving Size: 1 Serving (200g)|
|Recipe Makes: 6|
|Calories from Fat: 152 (47%)|
|Amt Per Serving||% DV|
|Total Fat 16.9g||23 %|
|Saturated Fat 8.3g||41 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 65mg||20 %|
|Sodium 689.4mg||24 %|
|Potassium 391.5mg||10 %|
|Total Carbohydrate 20.3g||6 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 18.8g|
|Protein 21.5g||31 %|
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Calories per serving: 321
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