Chicken Enchiladas

Chicken Enchiladas 8 servings 1 (10.75 ounce) can condensed cream of chicken soup 1/2 cup sour cream 1 tablespoon margarine 1 onion, chopped 1 teaspoon chili powder 2 cups chopped cooked chicken breast 1 (4 ounce) can chopped green chile peppers 8 (8 inch) flour tortillas 1 cup shredded Cheddar cheese Preheat oven to 350. In a small bowl mix the soup and sour cream; set aside. Melt margarine in a medium saucepan over medium high heat. Add onion and chili powder, and saute until tender. Stir in the chicken, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through. Spread 1/2 cup of the soup mixture in a 9x13 inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.