Chicken Enchiladas V

1 (10.75 ounce) can condensed cream of chicken soup

½ cup sour cream

1 tablespoon margarine

1 onion, chopped

1 teaspoon chili powder

2 cups chopped cooked chicken breast

1 (4 ounce) can chopped green chile peppers, drained

8 (8 inch) flour tortillas

1 cup shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C).

In a small bowl mix the soup and sour cream; set aside.

Melt margarine in a medium saucepan over medium high heat. Add onion and chili powder, and saute until tender. Stir in the chicken, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.

Spread 1/2 cup of the soup mixture in a 9x13 inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese.

Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.