Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           campbell's condensed cream of chicken soup
     1/2  cup           sour cream
   1      tablespoon    butter or margarine
   1      medium        onion -- chopped
   1      teaspoon      chili powder
   2      cups          chopped cooked chicken
   1      4 oz. can     chopped green chiles
   8      8 inch        flour tortillas
   1      cup           shredded cheddar cheese

Preparation:

1. Mix soup and sour cream. 2. In saucepan over medium heat, heat butter or margarine. Cook onion and chili powder until tender. 3. Spread 1/2 cup sour mixture in 2-quart shallow baking dish. Spoon about 1/4 cup chicken mixture on each tortilla. Roll tortilla around filling and place seam-side down in baking dish. 4. Spread remaining soup mixture over enchiladas. Sprinkle cheese over top. Bake at 350 degrees for 25 minutes, or until hot.