Chicken Enchiladas - cream of chicken soup

Method

• Preheat oven to 375°.
• In small bowl, stir together soup and cream cheese until smooth; set aside.
• In a 2-quart saucepan, over medium heat in hot butter, cook onion and chili powder until tender.
• Stir in chicken, green chilies and 2 tablespoons soup mixture.
• Remove from heat.
• In center of each tortilla, spread about 1/4 cup of chicken mixture.
• Fold sides over filling; place, seam side down, in greased 9 x 13-inch pan or baking dish.
• Spread remaining soup mixture over enchiladas.
• Cover with foil; bake for 15 minutes.
• Sprinkle with cheese.
• Bake, uncovered, 5 more minutes, until cheese melts.
• Serves 4.