Judy’s Chicken Enchiladas

Judy’s Chicken Enchiladas   

1 c. onions, chopped           
2 tbsp. taco seasoning           
¾ tbsp. chili powder
¼ tsp. pepper               
add cumin if desired
3 cans cream of mushroom or cream of chicken soup               
1 1/2 c. sour cream
3 c. chicken               
1 c. monterey jack cheese       
tortillas

Brown onions in skillet. Add seasonings, soup, and sour cream. Stir until smooth and warm. Add chicken. Put cheese and sauce with chicken in tortilla. Roll up. Place in pan. Cover with foil. Bake at 350 until heated through, about 20 minutes.