Chicken Enchiladas

This recipe is from my Aunt Mara. It is a great enchilada recipe!

Ingredients

1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup sour cream
1 tablespoon margarine
1 onion, chopped
1 teaspoon taco seasoning
2 cups chopped cooked chicken breast (I usually boil chicken for 30 minutes - then drain water and shred chicken with 2 forks)
1 (4 ounce) can chopped green chile peppers, drained
8 (8 inch) flour tortillas
1 cup shredded Cheddar cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).  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 saute until tender. Stir in the chicken, taco seasoning, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.  Spread 1/2 cup of the soup mixture in a 9x13 inch baking dish. Spoon about 1/4 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.