Brown ground beef, and saute onions. Drain, and combine with chili powder, salt, and pepper. Reserve 1 cup cheese for top. Spoon enough meat mixture & cheese on each tortilla to cover a third of it. Roll tortilla beginning at the filled edge. Place seam down in a 13"x 9"x 2" baking dish treated with nonstick spray. When tortillas are completed, use leftover meat mixture on top of enchiladas, combine soup, sour cream, and green chilies to make sauce, pour over tortillas. Bake uncovered in a preheated 375 oven for 20 to 25 minutes. The last 10 minutes sprinkle cheese on top. Makes 8 servings.

Variations: Add one can of diced tomatoes and mix with meat mixture. Use Mexican mix shredded cheese instead of Monterey Jack.