Chicken Enchiladas

1 can cream of chicken
1/2 cup sour cream
2 tbsp butter
1/2 cup chopped onion
1 tsp chili powder
2 cups cooked chicken, shredded
1 can (4oz) chopped green chilies
8 flour tortillas
2 cups monterey jack or cheddar cheese

1. Preheat oven to 375. In a bowl stir together soup and sour cream

2. In a sauce pan cook onion and chili powder in butter until onion is tender. Then, stir in chicken, chilies and 2 tablespoons of soup mixture. (I added more sour cream to this so it wasn't so dry)

3. To make enchiladas: spread about 1/4 cup of chicken mixture along center of tortilla. Fold sides and place in a large greased casserole dish. Do this to all 8 tortillas.

4. Once all tortillas are in dish spread remaining soup mixture over enchiladas. Cover with foil and bake 15 minutes. Then sprinkle with cheese and bake uncovered for 5 more minutes.