1 can cream of chicken or cream of celery soup
1/2 cup sour cream
2 tablespoon margarine or butter
1/2 cup onion, chopped
1 tsp. chili powder
2 cups chicken, cooked and diced
1 can green chilies, chopped
8 7 inch flour tortillas
1 cup shredded Monterey Jack or cheddar cheese
fresh parsley for garnish
Directions: Preheat oven to 375°F. In small bowl, stir together soup and sour cream until smooth; set aside.
In a 2 quart saucepan over medium heat in hot margarine, cook onion and chili powder until onion is tender, stirring often. Stir in chicken, chilies and 2 tablespoons of soup mixture. Remove from heat.
To make enchiladas, along center of each tortilla, spread about 1/4 cup of chicken mixture, fold sides over filling and place seam side down in greased 12 x 8 inch baking dish.
Spread remaining soup mixture over enchiladas. Cover with foil, bake 15 minutes. Sprinkle with cheese. Bake uncovered 5 minutes more or until cheese melts. Garnish with parsley, if desired.
Makes 4 servings.