1 can cream of chicken soup
2 tbsp. butter
1 tsp. chili powder
2 c. chopped, cooked chicken
1 (4 oz.) can chopped green chilies
1/2 c. sour cream
1 onion, chopped
8 flour tortillas
shredded Cheddar or Monterey Jack cheese

In small bowl, mix soup and sour cream. In saucepan, melt butter and cook onion and chili powder until tender. Stir in chicken, chilies and 2 tablespoons of soup mixture; remove from heat. Spread 1/2 cup of soup mixture in baking dish. Spread chicken filling (about 1/4 cup) on tortilla and roll up. Place in baking dish. Spread remaining soup mixture over tortillas. Sprinkle with cheese.

Bake at 350°F for 25 minutes or until hot and bubbly.