Chicken Enchiladas

1 can cream of chicken soup
½ cup sour cream
1 tbsp. margarine or butter
½ cup chopped onion
1 tsp. chili powder
2 cup chopped, cooked chicken or turkey
1 (4 oz.) can chopped green chilies
8 (8") flour tortillas
1 cup shredded cheddar or Monterey Jack cheese

In small bowl mix soup and sour cream. In medium saucepan, over medium heat, heat butter. Add onions and chili powder. Cook until tender. Add chicken, chilies, and 2 tbsp. soup mixture. Spread ½ cup soup mixture in 2 qt. Shallow baking dish. Along one side of each tortilla spread about ¼ cup chicken mixture. Roll up each tortilla around filling and place seam-side down in baking dish. Spread remaining soup mixture over enchiladas. Sprinkle cheese over mixture. Bake at 350 degrees for 25 minutes.