1 (10.75 ounce) can Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
1 tablespoon butter
1 medium onion, chopped
1 teaspoon chili powder
2 cups chopped cooked chicken or turkey
1 (4 ounce) can chopped green chiles
8 (8 inch) flour tortillas, warmed
1 cup shredded Cheddar cheese or Monterey Jack cheese

1) Stir the soup and sour cream in a small bowl.
2) Heat the butter in a 3-quart saucepan over medium heat. Add the onion and chili powder and cook until the onion is tender. Stir in the chicken, chiles and 2 tablespoons soup mixture.
3) Spread 1/2 cup soup mixture in a 2-quart shallow baking dish. Spoon about 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam-side down into the baking dish. Spoon the remaining soup mixture over the tortillas. Sprinkle with the cheese.
4) Bake at 350 degrees F for 25 minutes or until the enchiladas are hot and bubbling.

On the table in less than an hour, these creamy enchiladas are great for family dinners or for casual get-togethers. Better make plenty...they'll disappear quickly.