Chicken Enchiladas

I've tried Chicken Enchiladas several different ways but made this new recipe I found on the Internet tonight and it was a hit at the Seckman house. It's a spicy chicken and chile pepper mixture that's blended with a creamy soup mixture, rolled up in flour tortillas, and baked with Cheddar Cheese on top. This is an easy recipe that you will love.

Ingredients:
1 (10.75 ounce) cream of chicken soup
1/2 cup sour cream
1 tablespoon margarine or butter
1 onion, chopped
1 teaspoon chili powder
2 cups chopped cooked chicken breast
1 (4 ounce) can chopped green chile peppers
8 (8 inch) flour or wheat tortillas
1 cup shredded cheddar cheese

Directions:
1. Preheat oven to 350 degrees
2. In small bowl mix the soup and sour cream; set aside.
3. Melt margarine in a medium saucepan over medium high heat. Add onion and chili powder, and saute until tender. Stir in chicken, chili peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.
4. Spread 1/2 cup of the soup mixture in a 9x13 inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese.
5. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.