4-6 chicken breasts, cooked & boned, chunked
1 pkg. flour tortillas (10-12 count), fajita-size
1 1/2 c. shredded Cheddar cheese
1 can cream of mushroom soup
1 tsp. chili powder
1/4 c. chopped onion
1 can cream of chicken soup
1 sm. carton sour cream

In a bowl, mix together chicken, cheese, onion, chili powder and mushroom soup. Spoon 2-3 tablespoons of mixture in each tortilla. Roll up and place in a 13 x 9 x 2 inch dish.

In a saucepan, combine cream of chicken soup and sour cream. Heat through, stirring so as not to scorch. Pour evenly over tortillas. Bake at 400 degrees for 30-40 minutes until bubbly. Serves 5-6.