Cooking Thursday

The recipe I'm sharing today is one of our favorites.  It's chicken enchiladas, made with a white sauce instead of the usual red sauce.  It can be put together, baked and be on the table in one hour, and it tastes so good!

White Chicken Enchiladas

2 tablespoons butter
1/2 cup chopped onion
1 teaspoon garlic powder
4 ounce can of diced green chilies, with juice
3/4 cup sour cream
1 can cream of chicken soup
2 cups cubed, cooked chicken
2 cups shredded, cheddar cheese, divided
10 large flour tortillas
1/3 cup milk

Melt butter; add onion and garlic and saute. Stir in green chilies, sour cream and soup. Remove 3/4 cup of sauce and set aside. Add chicken and 1/2 cup of cheese. Fill tortillas with chicken mix and roll up. Place in greased 9X13 pan, seam side down.
Add milk and 1/2 cup cheese to remaining sauce. Pour over enchiladas. Sprinkle remaining 1 cup of cheese over top.
Bake at 350 degrees for 35 minutes.
Serve with green onions, sour cream and salsa if desired.