Chicken Enchiladas

1 Can of Cream of Chicken OR Celery

3/4 C of Sour Cream (Regular or Lite)

2 T of Butter or Margarine

1/2 C of Chopped Onion

1tsp. Chili Powder

2 Cups Diced cooked chicken

1 can (4 oz) Chopped Green Chilies

8 Flour Torillas

1 - 2 Cups of Shredded Jack or Cheddar Cheese (If you like alot of cheese use 2 cups) I like extra cheese

Preheat oven @ 375. In small bowl, stir together soup and sourcream until smooth; set aside.

In 2 quart saucepan, cook butter, onion and chili powder until onion is tender, stirring often. Stir chicken, chilies & 1/4 of soup mixture. Remove from heat.

To make enchiladas: Along center of each tortialla, spread about 1/4 of filling, sprinkle a little bit of cheese and roll up and place seamside down in greased 12 by 8 inch baking dish.

After filling the rest of flour tortillas, spread remaining soup mixture over top. Cover with foil and bake 15 mintues. Sprinkle remaining cheese and bake uncovered an additional 5 minutes or until cheese is melted.

It is not to spicey. Just right.

April