Chicken Enchiladas

Preheat oven to 350 degrees. Lightly grease a large baking dish. In a medium saucepan, over medium heat, melt the butter and saute the green onion until tender (about 3-4 minutes). Add the garlic powder, then stir in the green chilies, 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, add the chicken and 1 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 sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining cheese. Bake in the preheated oven for 30-35 minutes or until bubbly.