Souper Enchiladas

Course : Enchiladas
Serves: 4
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1 can campbells 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
4 ounces chopped green chiles
8 tortillas flour tortillas 8 inch
1 cup shredded cheddar cheese

Preparation / Directions:

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.

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