This is a favorite with my family and friends. Please let me now if you like it.

CHICKEN ENCHILADAS

1 (10 3/4 oz) can condensed cream of chicken or celery soup 
3/4 cup  sour cream (regular or lite)
1/2 cup  chopped onion
1 tsp. chili powder
2 tbsp butter or margarine
2 cups diced cooked chicken
1 (4 oz) can chopped green chilies, drained
8 flour tortillas
1 to 2 cups of shredded jack or cheddar cheese (if you like a lot of cheese use 2 cups) I like extra cheese

Preheat oven to 375 degrees F. 

In small bowl, stir together soup (undiluted) and sour cream until smooth; set aside.

In 2 quart saucepan, onion and chili powder in butter until onion is tender, stirring often. 

Stir in chicken, chilies and 1/4 of soup mixture. Remove from heat.

To make enchiladas: 
Along center of each tortilla, spread about 1/4 of filling, sprinkle a little bit of cheese and roll up and place seam-side 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 minutes. Sprinkle remaining cheese and bake uncovered an additional 5 minutes or until cheese is melted.
It is not to spicy. Just right. 
April