Easy White Chicken Enchiladas

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• 1 (10.5 ounce) can condensed cream of chicken soup
•  ½ cup sour cream 
• 1 tablespoon butter
• 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 

1. Preheat oven to 350 degrees. Spray a 9" x 13" baking dish with non-stick cooking spray
2. Mix soup and sour cream in a small bowl and set aside.
3. Melt the butter in a medium sauce pan over medium heat.  Add the onion and chili powder and sauté until tender.  Stir in the chicken, chili peppers and a few tablespoons of the soup mix.  Heat through. 
4. Spread 1/2 cup of the soup mixture in the baking dish.  Spoon about 1/4 cup of the chicken mixture down the center of each tortilla.  Roll  up tortilla and place, seam side down, in the baking dish.  Spoon remaining soup mixture on top. and sprinkle cheese on top.
5. Bake for about 20-25 minutes.