Chicken Enchiladas I

Preheat oven to 350°F. Combine the cream of chicken soup, sour cream, and chili powder in a large bowl until well blended.

Stir the chopped cooked chicken and chopped green chilies into the soup mixture until evenly combined.

Heat the butter in a small skillet over medium heat. Warm each flour tortilla individually in the butter for about 10-15 seconds per side until pliable, then transfer to a plate.

Spread a thin layer of the chicken-soup mixture on the bottom of a 9x13 inch baking dish.

Fill each tortilla with approximately ¼ cup of the chicken mixture and about 2 tablespoons of the shredded cheese. Roll tightly and place seam-side down in the prepared baking dish.

Pour the remaining chicken-soup mixture evenly over the rolled enchiladas, ensuring they are fully covered.

Sprinkle the remaining shredded cheese evenly over the top of the enchiladas.

Bake uncovered for 30-35 minutes until the cheese is melted and bubbly and the edges are lightly golden.

Remove from the oven and let rest for 2-3 minutes before serving.