Creamy Chicken Enchiladas

For our anniversary dinner, I made chicken enchilada's. Here's the recipe I used. It comes from the Campbell's Simply Delicious Recipes book. I got some just like it from someone in the ward the week Jonah was born, so that's what I was craving and looking for.

1 can (10-ish oz) Cream of Chicken soup
1/2 cup sour cream
2tbsp butter
1/2 cup chopped onion
1 tsp chili powder
2 cups diced cooked chicken
1 can (4 oz) chopped green chilies
8 flour tortillas (7-inch)
1 cup shredded cheddar cheese or mexican blend

• Preheat oven to 375 degrees
• Mix together soup and sour cream
• In a medium-sized saucepan over medium heat, melt butter, cook onion and chili powder until onion is tender. Stir in chicken, chilies, and 2 tbsp of the soup mixture. Remove from heat.
• To make enchiladas: Spread chicken mixture in flour tortillas, roll-up, and place seam side down in greased 12 x 8 inch pan.
  
• Spread remaining soup mixture over the top of the enchilada's. Cover with foil and bake 15 minutes. Sprinkle cheese over the top and bake another 5 minutes, until melted.

Derek and I have been buying the uncooked tortillas the last few times,
and they are so good with everything! And they were perfect for this recipe.

Before baking. The recipe said it would make 8, but I was only able to get 6 out of it. Also, with the soup mixture I would add more sour cream the next time around when I double it.

After with cheese melted on top

And served. So good!

• Other than the few changes I'd made, it was perfect! Enjoy!