Chicken Enchiladas

• 2 cans cream of chicken soup
• 16 oz. sour cream
• chopped onion
• 5-6 chicken breasts, diced, cooked
• 2 cans green chilies, chopped
• 1/2 stick butter
• 3 Tbsp. chili powder
• flour tortillas
• Shredded Monterey jack cheese

1. Preheat oven to 375 degrees.
2. In small bowl, stir together soup and sour cream until smooth, set aside.
3. In 2 quart saucepan, over medium heat, in hot butter, cook onion and chili powder, until tender.
4. Stir in chicken, chilies and two tablespoons of soup mixture.
5. Remove from heat.
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. Spread remaining soup mixture over enchiladas.
8. Cover with foil.
9. Bake 15 minutes.
10. Sprinkle cheese on top.
11. Bake uncovered until cheese melts.

cream of chicken soup, sour cream, onion, chicken breasts, green chilies, butter, chili powder, flour tortillas, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=128985 (may not work)