Speedy White Chicken Enchiladas - cooking recipe

Ingredients

2 (10 3/4 ounce) cans cream of chicken soup
3/4 cup sour cream
1 tablespoon butter or 1 tablespoon margarine
1 large onion (chopped)
2 teaspoons chili powder
2 (13 ounce) cans shredded chicken
2 (4 ounce) cans chopped green chilies
10 flour tortillas
2 cups shredded cheese

Preparation

Mix soup and sour cream and set aside.
Heat butter in medium saucepan.
Add onions and chili powder and cook until onions are tender.
Add the canned chicken and chilis and 3 tablespoons of the sauce mixture.
Spread 1/2 cup of the soup mixture into a 9x13 pan.
Spoon mixture into tortillas, roll up, and place (seam down) on top of the soup mixture.
Spread remaining sauce mixture on top, and cover with cheese.
Bake at 350 degrees for 30 minutes -- or until cheese is bubbly and browning.
Suggestion: One can use chopped/shredded leftover chicken rather than canned chicken.
Suggestion: Serve with salsa and chips for a great meal!
Suggestion: This is a very forgiving dish. I have added black olives, used less chicken, doubled the sauce mixture, upped the spice factor, etc. You can easily tweak this recipe to your liking.