Brooke's Tuesday Chicken Enchiladas

2 to 3 cups cooked and diced chicken breasts
2 cans cream of chicken soup
16 oz sour cream
1/2 cup chopped onions
1-4 oz cans green chillies
1 1/2 tsp taco seasonings
1/2 tsp pepper
1/4 tsp salt
1/8 tsp garlic powder
1 lb grated Colby jack cheese or cheddar whatever you prefer
1-10 count flour tortillas (wheat) if you prefer.

Mix soup sour cream onions and chili's and seasonings in bowl. In seperate bowl mix 1/3 sauce mixture with diced chicken. divide chicken mixture evenly between tortillas and add cheese. Roll up place in caserole dish seam side down. Top with sauce and cheese bake @ 300 for 45 min.