Creamy Chicken Enchiladas - cooking recipe

Ingredients

1 c. cream of chicken soup
1 c. sour cream
1 c. Pace picante sauce
2 tsp. chili powder
2 c. chopped cooked chicken
1 c. shredded Monterey Jack cheese
1 can diced tomatoes, drained
1 green onion, sliced
10 soft taco size tortillas

Preparation

Mix soup, sour cream, picante and chili powder together. Use 1 cup of soup mixture and mix with chicken and cheese. Warm up tortillas and spread about 1/4 cup chicken/cheese/soup mixture per tortilla. Roll up and place seam side down in 3-quart baking dish. Pour remaining soup mixture on top. Cover and bake at 350\u00b0 for 30 minutes. Uncover and add drained, diced tomatoes. Cook for 10 minutes. Garnish with sliced green onion(s) before serving. (Baking time may vary from 30 to 40 minutes.)