Souper Enchiladas - cooking recipe

Ingredients

1 (10 3/4 oz.) can Campbell's condensed cream of celery soup
1/2 c. sour cream
2 Tbsp. butter
1 medium onion, chopped
1 tsp. chili powder
2 c. chopped, cooked chicken or turkey
1 (4 oz.) can chopped green chilies
8 flour tortillas (6-inches)
1 c. shredded Cheddar or Monterey Jack cheese

Preparation

Combine soup and sour cream.
In a 2-quart saucepan over medium heat in hot butter, cook onion with chili powder until tender, stirring often.
Add chicken, chilies and 2 tablespoons soup mixture.