Chicken Enchiladas

1 (10.75 ounce) can cream of chicken soup
1/2 cup sour cream
1 Tbsp. margarine
1 onion, chopped
1 tsp. chili powder
2 cups chopped cooked chicken breast
1 (4 ounce) can chopoped green chili, drained
8 (8 inch) flour tortillas
1 cup shredded Cheddar cheese

Preheat oven to 350 degrees. In a small bowl mix the soup and sour cream; set aside. Melt margarine in a medium soucepan over medium high heat. Add onion and chili powder, saute until tender. Stir in the chicken, chili and 2 tbsp. 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 to top, and sprinkle with cheese. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.