Chicken Enchiladas

Ingredients
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup sour cream
1 tablespoon butter
1 onion, chopped
1 teaspoon chili powder
2 cups chopped cooked chicken breast
1 (4 ounce) can chopped green Chile peppers, drained
8 (8 inch) flour tortillas
1 cup shredded cheddar cheese

Directions

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

If you make this dish let me know how it goes.