Filling and great served with a salad; I use chopped leftover chicken or precooked thawed grilled chicken strips (found in freezer aisle.) I make a giant batch since all my kids are older and they eat seconds. This makes 2 pans or 12 servings. For small families, cut ingredients in half. I make one pan with flour tortillas and one with corn tortillas. Corn tortillas will be smaller so make a few more than eight to fill the pan.
Over med heat cook onion and chili powder in hot butter. When onion is translucent, remove from heat, mix in chicken, chilies, cilantro and ¼ cup soup mixture. Salt to taste.
Spread ½ cup soup mixture in the bottom of two 2 quart baking dishes or 9x13 pans. Along one side of tortilla spread ¼ cup of chicken mixture. Roll up and place seam down into pans- 8 rolls per pan if they are same size.
Spread remaining soup mix over enchiladas.
Sprinkle even amounts of cheese over tops. Accent each with a few chopped cilantro leaves.