Chicken Enchiladas

• 1 can cream of chicken soup
• 1/2 c. sour cream
• 2 tsp. butter
• 1/2 c. chopped onion
• 1 tsp. chili powder
• 2 c. cooked diced chicken
• 1 can green chilies
• 8 flour tortillas
• 1 c. shredded Monterey Jack or Cheddar cheese

1. Preheat oven to 375u0b0.
2. In small bowl, stir together soup and cream cheese until smooth; set aside.
3. In a 2-quart saucepan, over medium heat in hot butter, cook onion and chili powder until tender.
4. Stir in chicken, green chilies and 2 tablespoons soup mixture.
5. Remove from heat.
6. In center of each tortilla, spread about 1/4 cup of chicken mixture.
7. Fold sides over filling; place, seam side down, in greased 9 x 13-inch pan or baking dish.
8. Spread remaining soup mixture over enchiladas.
9. Cover with foil; bake for 15 minutes.
10. Sprinkle with cheese.
11. Bake, uncovered, 5 more minutes, until cheese melts.
12. Serves 4.

cream of chicken soup, sour cream, butter, onion, chili powder, chicken, green chilies, flour tortillas, shredded monterey

Taken from www.cookbooks.com/Recipe-Details.aspx?id=720637 (may not work)