Chicken/Turkey Enchiladas - Sheri

1 Can Campbell's cream of chicken soup (I usually rinse out the can with about 1/4 cup of milk and add it, too).
1/2 Cup sour cream
1 tsp. chili powder
1 cups chopped cooked chicken or turkey
1 can green chiles (optional - I leave them out)
1 medium onion chopped ( I use a few dried onion flakes)
8 flour tortillas
1 cup grated Cheddar or Monterey Jack cheese

In small bowl mix soup and sour cream.
In another bowl mix onion chili powder, chicken gr. chilies and 2 TBS of soup mixture.
Spread 1/2 cup soup mixture in 9X12 baking dish. Divide meat mixture between the 8 tortillas and roll up and place in baking dish. Spread reamaining soup mixture over the enchiladas.
Bake at 35O 0F for 20 minutes. Sprinkle cheese on top and bake 5 - 10 minutes more.