1 (10 3/4 ounce) can cream of chicken soup
1/2 cup sour cream
2 tablespoons butter
1/2 cup chopped onion
1 teaspoon chili powder
2 cups diced cooked chicken
1 (4 ounce) can chopped green chilies
8 flour tortillas
1 cup shredded cheddar cheese
1 Heat oven to 375°F.
2 In small bowl, stir soup and sour cream together.
3 Heat butter in saucepan over medium heat.
4 Add onion and chili powder, cook until onion is tender.
5 Stir in chicken, green chilies, and 3 TBS of soup mixture.
6 Spread 1/4 cup mix along center of each tortilla.
7 Roll, place seam side down in 12×8 baking dish.
8 Spread remaining soup mixture over enchiladas.
9 Bake, covered, for 15 minutes.
10 Uncover, sprinkle with cheese, and bake 5 minutes more.