Recipe

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• 1 (10 3/4 oz) can cream of chicken soup
• 1/2 cup sour cream
• 2 tbsp butter
• 1/2 cup chopped onion
• 1 tsp chili powder
• 2 cups diced cooked chicken
• 1 (4 oz) can chopped green chilies
• 8 flour tortillas
• 1 cup shredded cheddar cheese

• 1 Heat oven to 375°F.
• 2 In small bowl, stir soup and sour cream together.
• 3 Heat butter in saucepan over medium heat.
• 4 Add onion and chili powder, cook until onion is tender.
• 5 Stir in chicken, green chilies, and 3 TBS of soup mixture.
• 6 Spread 1/4 cup mix along center of each tortilla.
• 7 Roll, place seam side down in 12x8 baking dish.
• 8 Spread remaining soup mixture over enchiladas.
• 9 Bake, covered, for 15 minutes.
• 10 Uncover, sprinkle with cheese, and bake 5 minutes more.