Chicken Enchiladas

Ingredients:

1 can cream of chicken or cream of celery soup
1/2 cup sour cream
2 tbsp margarine
1/2 cup chopped onion
1 tsp chili powder
4 oz chopped green chilies
1 cup Monterrey jack or cheddar cheese
2 cups diced cooked chicken
8 tortillas (7 inch)

Directions:

Preheat oven to 375.  Stir together soup and sour cream.  In separate pan over medium heat melt margarine and add onion and chili powder.  Cook until onion is tender.  Add chicken, chilies, and 2 tbsp of soup mixture.  Spread about 1/4 cup mixture down center of tortillas, fold sides over and place seam side down in greased pan.  Cover with remaining soup mixture.  Cover with foil and bake 15 minutes.  Remove foil, sprinkle with cheese and bake an additional 5 minutes.

Suggestions: Add cheese to the chicken and soup mixture before cooking.