Chicken Enchiladas with Creamy Green Chile Sauce

Ingredients

• 1 tablespoon butter 
• 4 ounce chiles green chopped canned
• 1 teaspoon chili powder 
• 10.8 ounce campbell's® condensed cream of chicken soup fat free 98% canned (Regular or )
• 2 cups meat from a rotisserie chicken cooked chopped
• 8 8-inch flour tortillas warmed ()
• 1 cup monterrey jack cheese shredded
• 1 medium onion chopped
• 0.5 cup cup heavy whipping cream sour

Equipment

• bowl
• sauce pan
• oven
• baking pan

Directions

1. Stir the soup and sour cream in a small bowl.
2. Heat the butter in a 3-quart saucepan over medium heat.
3. Add the onion and chili powder and cook until the onion is tender. Stir in the chicken, chiles and 2 tablespoons soup mixture.
4. Spread 1/2 cup soup mixture in a 2-quart shallow baking dish. Spoon about 1/4 cup chicken mixture down the center of each tortilla.
5. Roll up and place seam-side down into the baking dish. Spoon the remaining soup mixture over the tortillas.
6. Sprinkle with the cheese.
7. Bake at 350 degrees F for 25 minutes or until the enchiladas are hot and bubbling.