Creamy Chicken Enchiladas - cooking recipe

Ingredients

1 (10 3/4 ounce) can cream of chicken soup
1 (8 ounce) container low-fat sour cream
1 cup picante sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1 cup shredded monterey jack cheese (about 4 oz)
10 flour tortillas, warmed
1 medium tomatoes, chopped
1 green onion, sliced

Preparation

Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
Spread about 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam-side down in a 3-qt shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
Bake at 350 for 40 mins or until the enchiladas are hot and bubbling. Top with the tomato and onion.