Ingredients:

1 can cream of chicken soup
1/2 cup sour cream
1 tablespoon butter or margarine
1 medium onion, chopped
1 teaspoon chili powder
2 cups cooked chicken, chopped
1 can (4 oz. size) chopped green chiles
8 flour tortillas, (8″ size)
1 cup cheddar cheese, shredded

Directions:

Mix soup and sour cream. Set aside.

In saucepan over medium heat, heat butter or margarine. Cook onion and chili powder until tender. Add chicken, chilies, and 2 Tbs. soup mixture.

Spread 1/2 cup soup mixture in 2-quart shallow baking dish. Spoon about 1/4 cup chicken mixture on each tortilla. Roll tortilla around filling and place seam-side down in baking dish. Spread remaining soup mixture over enchiladas. Sprinkle cheese over top.

Bake at 350 for 25 minutes or until hot.

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