Chicken Enchiladas - cooking recipe

Ingredients

1 can cream of chicken soup
1/2 c. sour cream
2 Tbsp. butter
1/2 onion, diced
1 tsp. chili powder
2 c. cooked chicken
8 flour tortillas
1 c. cheese

Preparation

In small bowl stir together soup and sour cream until smooth. In small saucepan over medium heat, cook margarine, onion and chili powder until onions are tender. Stir in chicken and 2 Tbsp. of soup mixture. Remove from heat. In center of tortillas spread 1/4 c. of chicken mixture, fold sides over filling and place seam-side down in greased 12 X 8 baking dish. Spread remaining soup mixture over enchiladas. Cover with foil. Bake 15 minutes. Sprinkle with cheese, bake uncovered for 5 extra minutes.