Kate's Chicken Enchiladas

1 pkg. chicken breasts
1 lg. can cream of chicken soup (family size)
16oz tub of sour cream
2 cans diced green chilis (drained)
1 med. yellow onion
1 lg. pkg. cheese (monterey/colby jack)
1 tbs. butter
Chili powder
8 flour tortillas

Boil chicken and shred with forks
Sautee finely diced onion in butter until translucent
When onion is almost translucent, add approx. 1 tbs. chili powder and stir well.
Set onion/chili powder aside
In lg. bowl mix can of cream of chicken soup with sour cream.
In a 9x13 glass baking dish - spread thin layer of cream soup/sour cream mixture
Remove approx. 2 cups of cream soup/sour cream mixture and put it in another bowl (This is used for the top)
With the remaining cream soup/sour cream mixture - add shredded chicken/diced green chilis and onion/chili powder + 1 more tbs. chili powder and 1 cup of cheese - mix thoroughly.
Evenly divide the chicken into 8 flour tortillas (placing the fold at the bottom of the pan)
Cover enchiladas with cream soup/sour cream mixture and cover 'heavily' with cheese *** that's how you like it :)
Bake for approx. 1 hr at 350 - until you can see cheese is melted - becoming golden brown - and enchiladas are bubbly.