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Melt margarine in skillet, cook onion and garlic until tender. Stir in chilies, sour cream, and soup. Mix well. Reserve 3/4 c. sauce. Stir in chicken and 1/2 the cheese. Warm the tortillas, fill with chicken mixture and roll up. Place seam side down on a 12x8 baking dish. Combine reserved sauce with milk; spoon over rolled tortillas. Top with remaining cheese. Bake 350º for 30-35 minutes or until bubbly.
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