Preheat your oven to 350°F (175°C).

In a small bowl, mix together the cream of chicken soup and sour cream, setting the mixture aside.

In a medium saucepan, melt margarine over medium-high heat. Add the chopped onion and chili powder, sautéing until the onion is tender. Stir in the chopped chicken, green chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until everything is heated through.

Spread ½ cup of the soup mixture into the bottom of a 9×13-inch baking dish.

Spoon about ¼ cup of the chicken mixture down the center of each tortilla. Roll them up tightly and place them seam-side down in the baking dish.

Pour the remaining soup mixture over the rolled-up tortillas and sprinkle with shredded Cheddar cheese.

Bake for about 25 minutes or until the enchiladas are bubbly and lightly browned.