Chicken Enchiladas

1 can cream of chicken soup
1/2 c sour cream
1/2 c chopped onion
1 t chili powder
1 can chopped green chilies
2 c chopped cooked chicken
2 T butter
8 flour tortillas
1 c shredded Monterey Jack cheese
1 large can green enchilada sauce (29 oz)
chopped cilantro

Preheat oven to 350 degrees.

Saute the onion and chili powder in the butter until onion is tender. Stir in chicken chilies, soup and sour cream. Add about 1/2 of the enchilada sauce.

Spread about 1/4 cup of chicken mixture into tortillas and roll. Place seam side down in a greased 9 x 13 pan.

Top enchiladas with remaining enchilada sauce and then with shredded cheese. Bake for 30 minutes. Top with chopped cilantro and serve.