Monterrey Chicken Enchiladas

Ingredients

• 1 cup shredded cheddar cheese
• 8 flour tortillas
• 1 (4 ounce) cans chopped green chilies
• 2 cups diced cooked chicken
• 1 teaspoon chili powder
• 1/2 cup chopped onion
• 2 tablespoons butter
• 1/2 cup sour cream
• 1 (10 3/4 ounce) cans cream of chicken soup

Directions

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.