from the kitchen of Sam Rasheed

CHICKEN ENCHILADAS

1 can condensed cream of chicken soup
1/2 c sour cream
2 tbs margarine or butter
1/2 c onion, chopped
1 tsp chili powder
2 c chicken, cooked & diced
8 flour tortillas
1 c shredded cheddar or monterey jack cheese

Preheat oven to 375�. In small bowl, stir together soup & sour cream until smooth. Set aside. In a saucepan over medium heat, in hot margarine, cook onion & chili powder until onion is tender, stirring often. Stir in chicken, 2 tbs of soup mixture. Remove from heat. To make enchiladas; along center of each tortilla, spread bout 1/4  cup of chicken mixture; fold sides over filling & place seam side down in greased 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.