And you better eat something with that Whiskey!!
CHICKEN ENCHILADAS

1 Tblsp butter
1/2 c chopped green onions
1/2 tsp garlic powder
1 (4 oz) can cream of mushroom soup
1/2 c sour cream
1 1/2 cups cubed cooked chicken breast meat
1 c shredded chedder cheese, divided
6 (12 inch) flour tortillas
1/4 c milk
Preheat oven to 350 degrees. Lightly grease large baking dish
In medium saucepan over medium heat, melt the butter and saute the green onion until tender.
Add garlic powder, stir in green chilies, cream of mushroom 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 1/2 c of shredded cheese. Stir together.
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 c of shredded cheese.
Bake in pre-heated oven for 30-35 minutes, or until cheese is bubbly.