Creamy Chicken Enchiladas

Creamy Chicken Enchiladas:
Allrecipes

1 Tablespoon Butter
1 chopped yellow onion
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon cumin
1 (4 ounce) can diced green chiles
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream
1  Rotisserie Chicken
2 cups Shredded Mexican Cheese Blend
10 (12 inch) flour tortillas
1/2 cup milk
Green Tomatillo Salsa

Preheat oven to 350 degrees.

In a medium saucepan over medium heat, melt the butter and sauté the onion until tender (about 3 to 4 minutes).  Add the garlic powder, cumin and chili powder, then stir in the green chiles, cream of mushroom soup, cream of chicken soup and sour cream.  Mix well.  Reserve 3/4 of the sauce and set aside.

To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1 cup of shredded Cheddar.  Stir together.

Put green tomatillo sauce on bottom of casserole dish

Fill each flour tortilla with the chicken mixture and roll up.  Place seam side down in a 9x13 pan.

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 shredded cheese.  Bake in the preheated oven for 30-35 minutes or until cheese is bubbly.