Chicken Enchiladas

1 Tbsp. butter plus a little olive oil
3/4 cup chopped green onions
1 tsp. cumin
1 tsp. crushed red pepper flakes
½ tsp. garlic powder
¼ tsp. chili powder
A few drops hot red pepper sauce (optional)
1-2 (4 ounce) cans diced green chilies
1 (10.75 ounce) can condensed cream of chicken soup
¾ to 1 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
2 ½ cups shredded cheddar cheese, divided
6 (12 inch) flour tortillas or 8 small flour tortillas
1/4 cup milk

1.) Preheat oven to 350 degrees F. Lightly grease a 13X9 baking dish.

2.) In a medium saucepan over medium heat, melt the butter and sauté the green onion until tender (about 3 to 4 minutes). Add the garlic powder and other seasonings, and then stir in the green chilies, cream of chicken 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 ½ cups of shredded Cheddar cheese. Stir together.

3.) Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.

4.) 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 cup of shredded cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

From the kitchen of Mary Gray