CREAMY CHICKEN ENCHILADAS

CREAMY CHICKEN ENCHILADAS

1 can (10 3/4 ounces) cream of chicken soup
1/2 cup sour cream
1 TBSP margarine or butter
1 medium onion, chopped (about 1/2 cup)
1 tsp chili powder
2 cups chopped cooked chicken or turkey
1 can (about 4 ounces) chopped green chilies
8 flour tortillas (8 inch)
1 cup shredded Cheddar or Monterey Jack cheese

In a small bowl mix soup and sour cream. Set aside.

In a skillet over medium heat, heat margarine. Add onion and chili powder. Cook until tender. Add chicken, green chile and 2 TBSP of the soup mixture.

Spread 1/2 cup soup mixture in a 2 quart shallow baking dish. Along one side of each tortilla, spread about 1/4 cup chicken mixture. Roll up each tortilla around filling and place seam-side down in baking dish.

Spread remaining soup mixture over enchiladas. Sprinkle cheese over soup mixture. Bake at 350 degrees F for 20 minutes or until hot.