Preparation:
1. Mix soup and sour cream. 2. In saucepan over medium heat, heat butter or margarine. Cook onion and chili powder until tender. 3. Spread 1/2 cup sour mixture in 2-quart shallow baking dish. Spoon about 1/4 cup chicken mixture on each tortilla. Roll tortilla around filling and place seam-side down in baking dish. 4. Spread remaining soup mixture over enchiladas. Sprinkle cheese over top. Bake at 350 degrees for 25 minutes, or until hot. |
