Chicken Enchiladas - cooking recipe

Ingredients

1 can cream of chicken soup
1/2 c. sour cream
2 tsp. butter
1/2 c. chopped onion
1 tsp. chili powder
2 c. cooked diced chicken
1 can green chilies
8 flour tortillas
1 c. shredded Monterey Jack or Cheddar cheese

Preparation

Preheat oven to 375\u00b0.
In small bowl, stir together soup and cream cheese until smooth; set aside.
In a 2-quart saucepan, over medium heat in hot butter, cook onion and chili powder until tender.
Stir in chicken, green chilies and 2 tablespoons soup mixture.
Remove from heat.
In center of each tortilla, spread about 1/4 cup of chicken mixture.
Fold sides over filling; place, seam side down, in greased 9 x 13-inch pan or baking dish.
Spread remaining soup mixture over enchiladas.
Cover with foil; bake for 15 minutes.
Sprinkle with cheese.
Bake, uncovered, 5 more minutes, until cheese melts.
Serves 4.