If you're in the mood for Mexican you really must try this one!!

1 can condensed cream of chicken or celery soup
1/2 c. sour cream
2 tbsp. butter
1/2 c. chopped onion
1 tsp. chili powder
2 c. diced cooked chicken
1 can chopped green chilies
8 flour tortillas
1 c. shredded Monterey Jack or Cheddar cheese (I use a mixture of both)
Fresh parsley for garnish

Preheat oven to 375 degrees. In small bowl, stir together soup and sour cream until smooth; set aside.

In 2 quart sauce pan over medium heat in hot butter, cook onion and chili powder until onion is tender, stirring often. Stir in chicken, chilies and 2 tablespoons of soup mixture. Remove from heat.

To make enchiladas: along center of each tortilla, spread about 1/4 cup of chicken mixture; fold sides over filling and place seam-side down in greased 12 x 8 inch baking dish.

Spread remaining soup mixture over enchiladas. Cover with foil; bake 20 minutes. Sprinkle with cheese. Bake, uncovered, until cheese melts. Garnish with parsley. This dish is delicious with Spanish rice and some margaritas. Enjoy!