Chicken Enchiladas - cooking recipe

Ingredients

4 leg-thigh pieces or 4 split breasts of chicken
1 pkg. (8) tortillas (7 to 8-inch size)
8 oz. Colby cheese, grated
1 can cream of chicken soup, undiluted
1 small onion, sauteed
1/2 c. sour cream
1 tsp. chili powder
1/2 tsp. garlic powder

Preparation

Mix soup and sour cream and add chili powder and garlic powder; set aside.
Dice cooked chicken; add sauteed onion and grated cheese.
Mix.
Soften tortillas in hot chicken broth.