Easy Chicken Enchiladas

2 cans (10 3/4 oz.) Cream of Chicken Soup
1 cup sour cream
1 tbsp. butter or margarine
1 medium onion, chopped
1 tsp. chili powder
2 cups chopped cooked chicken
1 (4 oz.) can chopped green chilies
9 flour tortillas (8-inch), warmed
1 cup shredded Mexican cheese blend

MIX soup and sour cream.
HEAT butter in saucepan. Add onion and chili powder and cook until tender. Add chicken, chilies and 2 tbsp. soup mixture.
SPREAD 1/2 cup soup mixture in 2-qt. shallow baking dish. Spoon about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in dish.
SPOON remaining soup mixture on top. Sprinkle with cheese. Bake at 350°F. for 25 min. or until hot.

~ Campbell's

~My side note:
I have been making this for 11 years now, it's one of my Husband's favorites. I usually use white meat, but this time I used dark. also might add in some black beans or mexicorn to the chicken mixture. I also adjusted the amount of soup and sour cream here. We like it saucy. I usually end up using about 8-10 small tortillas.