Proper Chicken Enchiladas with White Sauce

Heat your oven to 180°C. Combine the soup and sour cream in a bowl and set aside.

Melt the butter in a medium saucepan over medium heat. Add the diced onion and chilli powder, cooking until the onion is properly softened, about 5 minutes.

Stir in the shredded chicken and green chillies, then add 3 tablespoons of the soup mixture. Mix everything together and remove from heat.

Spread half a cup of the soup mixture across the bottom of a 23x33cm baking dish.

Spoon the chicken mixture down the centre of each tortilla, roll them up tightly, and place seam-side down in the prepared dish. (Don't overfill the tortillas or they'll split when you roll them)

Pour the remaining soup mixture over the enchiladas and sprinkle with the grated cheese.

Bake for 30 minutes until the cheese is golden and bubbling nicely.