Chicken Enchiladas

3-4 large chicken breasts
1 can cream of chicken soup

1/2 c. sour cream

2 T margerine

1/2 c. chopped onion

1 t chili powder

1 can green chiles

8 tortillas*

1 c cheese

Cook chicken breasts (I usually just boil them and then shred the chicken.)

Stir soup, sour cream, and chili powder together and set aside. Melt margarine in saucepan. Cook onion in the margarine until it is tender. Stir in chicken, chiles and 3 T. of soup mixture (I put a little more depending on how many breasts I used. I like the chicken mixture moist.)

Put chicken mixture in tortillas, roll, and place in pan. Cover with remaining soup mixture. Cook covered at 350 for 15-20 min. Uncover, sprinkle with cheese and cook 5 min. longer or until cheese is melted.

*We usually make about five with this amount of chicken mixture, but we stuff them pretty full.