Chicken Enchiladas

1 tbsp butter or margarine

½ cup chopped green onion

1 tsp minced garlic

1 4oz can chopped green chile peppers

1 10.75oz can condensed cream of mushroom soup

½ cup sour cream

1 ½ cups cooked, cubed chicken breast

1 cup shredded cheddar cheese, divided

6 large (12 inch) flour tortillas

¼ cup milk


Preheat oven to 350

In a medium saucepan, melt butter or margarine and sauté the green onion over medium heat until tender (3 to 4 minutes) add the garlic, then stir in chile peppers, soup and sour cream.  Mix well.  Reserve ¾ of this sauce and set aside.  To the remaining ¼ of the sauce in the saucepan, add the chicken and ½ cup of shredded cheddar cheese and stir together.  Fill each tortilla with the chicken mixture and roll up.  Place seam side down in a lightly greased 9x13 baking dish.  In a small bowl combine the reserved ¾ of the sauce with the milk.  Spoon this mixture over the rolled tortillas and top with the remaining cheddar cheese.  Bake in the preheated oven for 30-35 minutes.
 

Fresh Salsa

5-6 garden tomatoes

1 medium yellow onion

1 bunch cilantro

2-3 jalapeños

1 lime

Garlic powder to taste

Salt to taste

 

Tortilla chips

Dice tomatoes, onion and jalapeños.   Finely chop cilantro leaves.  Put tomatoes, onions, jalapeños and cilantro in bowl.  Squeeze the juice of the lime into bowl.  Add garlic powder and salt to taste.