1-103/4 oz. can Cream of Chicken Soup
½ cup Sour Cream
2 T. Butter
½ cup chopped Onion
1 t. Chili Powder
2 cups diced, cooked Chicken
1-4 oz. can chopped Green Chilies
8 Flour Tortillas
1 cup Shredded Cheddar Cheese

 

Heat oven to 375°.

In small bowl, stir soup and sour cream together.

Heat butter in saucepan over medium heat. Add onion and chili powder, cook until onion is tender. Stir in
chicken, green chilies, and 3 t. of soup mixture.

Spread ¼ cup mix along center of each tortilla.

Roll, place seam side down in 12 x 8 baking dish.

Spread remaining soup mixture over enchiladas.

Bake, covered, for 15 minutes. Uncover, sprinkle with cheese, and bake 5 minutes more. Serves 4.