Chicken Enchiladas

Chicken Enchiladas

1 can cream of chicken soup
½ C. sour cream
1 T. butter or margarine
1 t. chili powder
2 C. chopped cooked chicken
1 can chopped green chilies
8 flour tortillas (8”)

Mix soup and sour cream. Heat butter in saucepan. Add onion and chili powder and cook until tender. Add chicken, chilies and 2 T. soup mixture. Spread ½ C. soup mixture in 2 qt. shallow baking dish. Spoon about ¼ C. chicken mixture down center of each tortilla. Roll up and place seam-side down in dish. Spoon remaining soup mixture on top. Sprinkle with cheese. Bake at 350 for 25 minutes or until hot.