Chicken Enchiladas

Olive oil
1/2 cup onion, chopped (or more, to taste)
1 (4 oz) can diced green chilies
2 (10 oz) cans cream of chicken soup (I used reduced fat soup.)
1 cup sour cream (I used lite sour cream.)
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1-1/2 teaspoon chili powder (more or less to taste)
2 cups cooked shredded chicken breast meat
1 cup shredded cheddar cheese, divided
6 (8 inch) flour tortillas
1/4 cup milk

Preheat oven to 350 degrees. Lightly grease a 9x13 baking dish; set aside.

Heat a little oil in a medium saucepan over medium high heat. Add the onion and saute until tender (about 3 to 4 minutes). Add the green chilies, cream of chicken soup, sour cream, garlic powder, cumin and chili powder. 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 cheese. Stir together.

Spread 1/2 cup of the soup mixture onto the bottom of the baking dish. Fill each 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 cheese.

Bake in the preheated oven for 30 to 35 minutes, or until the cheese is bubbly.

Notes: I made these for dinner on Friday night for Cinco de Mayo and they turned out great. Really creamy and cheesy. Not necessarily a traditional-style enchilada, but still good. Next time I make these, I might add enchilada sauce to the top of the tortillas to give a more authentic flavor. Other than that, this recipe was great. Quick and easy too, especially if you have the chicken precooked and ready to go. Definitely a keeper.

Makes 6 enchiladas.
Recipe adapted from Allrecipes.