Creamy Chicken Enchiladas

Cook and cube chicken. Mix soup, sour cream, milk, and onion powder. Spread a little bit of mixture on the bottom of a greased 9x13 baking dish. On each tortilla put a spoonful of the mixture, chicken, and cheese, roll up with the ends tucked in and place into baking dish. Save some of the soup mixture to spread over enchiladas, top with Cheese. Bake at 350 for 45 minutes.