Chicken Enchiladas V

Ingredients

• 4 ounce chiles green drained chopped canned
• 1 teaspoon chili powder 
• 10.8 ounce cream of chicken soup canned
• 2 cups chicken breast strips/pre-cooked/chopped cooked chopped
• 8 8-inch flour tortilla ()
• 1 tablespoon butter 
• 1  onion chopped
• 1 cup cheddar cheese shredded
• 0.5 cup cream sour

Equipment

• bowl
• sauce pan
• oven
• baking pan

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small bowl mix the soup and sour cream; set aside.
3. Melt margarine in a medium saucepan over medium high heat.
4. Add onion and chili powder, and saute until tender. Stir in the chicken, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.
5. Spread 1/2 cup of the soup mixture in a 9x13 inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla.
6. Roll up tortillas, and place, seam-side-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese.
7. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.