Combine onion with chicken and Ro*tel tomatoes in a bowl, set aside.

In a medium sauce pan, mix together butter, cans of soups, chili powder, salt and approximately 1/2 cup water. Cook until well heated and sauce is smooth. Add sour cream and 1/2 cup cheese.

Stir 1/2 cup of sauce into the chicken mixture.

On each tortilla, place 1-2 teaspoon of sauce and 1/2 cup of chicken mixture.

Roll up the tortilla and place seam side down in a large baking dish.

Once all enchiladas are made and placed in the baking dish, pour remaining sauce over and sprinkle with remaining cheese.

Bake at 350 degrees for 25-30 minutes or until cheese is bubbling.