1 (10-3/4 oz.) can condensed cream of chicken soup
1/2 cup sour cream
1 Tbsp. butter
1 medium onion, chopped
1 tsp. chili powder
2 cups cooked chicken or turkey, chopped
1 (4 oz.) can chopped green chilies
8 8" flour tortillas, warmed
1 cup shredded Monterey Jack Cheese
Preheat the oven to 350*F.
Stir soup and sour cream in small bowl. Heat butter in 2 quart saucepan over medium heat. Add onion and chili powder and cook until tender. Add chicken and chilies and 2 Tbsp. soup mixture.
Spread 1/2 cup soup mixture in an 11x8 shallow baking dish. Spoon about 1/4 cup chicken mixture down center of each tortilla. Roll up tortilla and place seam side down in baking dish. Spoon remaining soup mixture over filled tortillas. Top with cheese. Bake for 25 minutes or until enchiladas are hot and bubbly.
Makes 4 servings.