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 chili peppers, drained (or you can use Rotel)
8 (8 inch) flour tortillas
1 cup shredded Cheddar Cheese
Preheat oven to 350F degrees.
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 sauté until tender. Stir in the chicken, chili peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.
Spread ½ cup of the soup mixture in a 9X13 inch baking dish. Spoon about ¼ 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.