Chicken Enchiladas

Ingredients

• 1 can condensed cream of chicken or cream of celery soup
• 1/2 cup sour cream
• 2 tablespoons margarine or butter
• 1/2 cup chopped onion
• 1 teaspoon chili powder
• 2 cups diced cooked chicken
• 1 can (4 oz) chopped green chilies
• 8 flour tortillas (7-inch)
• 1 cup shredded Monterey Jack or cheddar cheese
• Fresh parsley for garnish

Directions

1. Preheat oven to 375°F. In a small bowl, stir together soup and sour cream until smooth. Set aside.
2. 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 the soup mixture. Remove from heat.
3. Along the center of each tortilla, spread about 1/4 cup of the chicken mixture. Fold sides over filling and place seam-side down in a greased 12x8-inch baking dish.
4. Spread remaining soup mixture over enchiladas. Cover with foil and bake 15 minutes.
5. Sprinkle with cheese. Bake uncovered 5 minutes more or until cheese melts. Garnish with parsley if desired.