Chicken Enchiladas

• 1 can (10 3/4 oz) Campbell's condensed cream of chicken Soup
• 1/2 c sour cream
• 1 tbsp margarine or butter
• 1 medium onion, chopped (about 1/2 c)
• 1 tsp chili powder
• 2 c chopped cooked chicken or turkey
• 1 c (about 4 oz) chopped green chilies
• 8 flour tortillas (8-inch)
• 1 c shredded Cheddar or Monterey Jack cheese

1. In small bowl mix soap and sour cream.
2. In medium saucepan over medium heat, heat margarine.
3. Add onion and chili powder. Cook until tender.
4. Add chicken, chilies and 2 tbsp soup mixture. Spread 1/2 c soup mixture in 2 qt shallow baking dish.
5. Along one side of each tortilla, spread about 1/4 c chicken mixture.
6. Roll up each tortilla around filling and place seam- side down in baking dish.
7. Spread remaining soup mixture over enchiladas. Sprinkle cheese over soup mixture.
8. Bake at 350 degrees for 25 minutes or until hot.

campbells condensed cream of chicken soup, sour cream, margarine, onion, chili powder, chicken, green chilies, flour tortillas, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=114396 (may not work)