Mix soup and sour cream. Heat butter in saucepan. Add onion and chili powder and cooked until tender. Add chicken, chillies, and 2 tablespoons of soup mixture.

Spread 1/2 cup of soup mixture in 2 quart shallow baking dish. Spoon about 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam-side down in dish. Spoon remaining soup mixture on top. Sprinkle with cheese. Bake at 350°F for 25 minutes.