CHICKEN ENCHILADAS

1 (10 3/4 ounces) can Campbell's condensed cream of chicken soup
1/2 cup sour cream
1 tablespoon margarine butter
1 medium onion, chopped (about 1/2 cup)
1 teaspoon chili powder
2 cups chopped cooked chicken r turkey
1 (about 4 ounce) can chopped green chilies
8 flour tortillas (8 inch)
1 cup shredded Cheddar Monterey Jack cheese (4 ounces)

In small bowl mix soup and sour cream.

In medium saucepan over medium heat, heat margarine. Add onion and chili powder. Cook until tender.

Add chicken, chilies and 2 tablespoons soup mixture. Spread 1/2 cup soup mixture in 2-quart shallow baking dish.

Along one side of each tortilla, spread about 1/4 cup chicken mixture, Roll up each tortilla around filling and place seam-side down in baking dish.

Spread remaining soup mixture over enchiladas. Sprinkle cheese over soup mixture.

Bake at 350 degrees F for 25 minutes or until hot.

Serves 4
Source: Campbell's