Chicken Enchiladas

Directions

1. 1
   Preheat oven to 375°.
2. 2
   In small bowl, stir together soup and cream cheese until smooth; set aside.
3. 3
   In a 2-quart saucepan, over medium heat in hot butter, cook onion and chili powder until tender.
4. 4
   Stir in chicken, green chilies and 2 tablespoons soup mixture.
5. 5
   Remove from heat.
6. 6
   In center of each tortilla, spread about 1/4 cup of chicken mixture.
7. 7
   Fold sides over filling; place, seam side down, in greased 9 x 13-inch pan or baking dish.
8. 8
   Spread remaining soup mixture over enchiladas.
9. 9
   Cover with foil; bake for 15 minutes.
10. 10
    Sprinkle with cheese.
11. 11
    Bake, uncovered, 5 more minutes, until cheese melts.
12. 12
    Serves 4.