Chicken Enchiladas

Directions

1. 1
   Preheat oven to 375 degrees.
2. 2
   In small bowl, stir together soup and sour cream until smooth, set aside.
3. 3
   In 2 quart saucepan, over medium heat, in hot butter, cook onion and chili powder, until tender.
4. 4
   Stir in chicken, chilies and two tablespoons of soup mixture.
5. 5
   Remove from heat.
6. 6
   Along center of each tortilla, spread about 1/4 cup chicken mixture, fold sides over filling and place seam side down in greased 12 x 6 x 8 inch pan.
7. 7
   Spread remaining soup mixture over enchiladas.
8. 8
   Cover with foil.
9. 9
   Bake 15 minutes.
10. 10
    Sprinkle cheese on top.
11. 11
    Bake uncovered until cheese melts.