Chicken Enchiladas

Submitted By:	Kristie Carlson
Yeild:	8
Preheat:	375°

1 Can Cream of Chicken Soup
1/2 Cup Sour Cream
2 Tablespoons Butter
1/2 Cup Onions – Chopped
1 Tablespoon Chili Powder
2 Cups Chicken Breasts – Cooked And Shredded
1 Can Green Chiles
8 Flour Tortillas
1 Cup Cheese – Grated

Directions

In a small bowl, combine soup and sour cream; set aside. In 2 qt sauce pan over medium heat, saute onions and chili powder in butter. Stir in chicken and chiles and about 1/4 C soup mixture. Remove from heat and spread about 1/4 C of the chicken mixture along center of each tortilla. Fold sides over and place seam-side down in a greased baking pan. Spread remaining soup mixture over the top. Cover with foil and bake at 375° for 15 minutes. Remove foil and sprinkle with cheese; bake uncovered until cheese melts.

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