Chicken Enchiladas

3-4 boneless skinless chicken breasts, boiled and pulled
1 can green chilis
1 small onion, chopped
1/2 stick of margarine
1/2 envelope of taco seasoning
1 tsp chili powder
1-2 cans cream of chicken soup
4-6 dollops of sour cream
shredded cheddar cheese
flour tortillas

Sautee chilis and onion in margarine. When onions are tender, add taco seasoning and chili powder. Mix well. Add chicken until completely coated with seasoning. In a separate bowl, mix sour cream and cream of chicken soup. Add enough of the soup/sour cream mixture to the chicken mixture to make it creamy. Mix well. Spoon 1/4 - 1/3 cup of chicken mixture into each tortilla. Roll up tortillas and place in a 9x13 dish sprayed with nonstick spray. Top with remaining soup/sour cream sauce. Top with cheddar cheese. Bake at 350 until cheese melts.

**I usually use 6-8 tortillas. I also like the sauce that it makes, so I use 2 cans of cream of chicken and about 8 oz (or more) of sour cream. Make sure all the tortillas are completely covered by the soup mixture, so they don't get hard when you bake them. I use Aztec brand tortillas rather than the Mission brand. They turn out softer and WAY yummier! You can fit about 5 or 6 tortillas in a dish, so you might need to do two pans or two batches.