Creamy Chicken & Cheese Enchiladas - cooking recipe

Ingredients

1 (10 ounce) can condensed cream of chicken soup (I usually just use cream of mushroom)
1 cup sour cream
1 cup salsa
2 teaspoons chili powder
2 cups chopped cooked chicken
1 cup shredded cheddar cheese or 1 cup monterey jack cheese
12 (6 inch) flour tortillas (I usually use 6 10-inch tortillas)
1 medium tomatoes, chopped (about 1 cup)
1 green onion, chopped (about 2 tbsp.)

Preparation

Mix soup, sour cream, salsa, and chili powder.
In a separate bowl, mix ONE CUP of soup mixture with chicken and cheese.
Along one side of each tortilla, spread about 1/4 cup chicken mixture (or a little more, depending on what size of tortilla you're using).
Roll up each tortilla around filling and place seam-side down in a greased, shallow, 3 quart baking dish or 9x13\" pan.
Spread remaining soup mixture over enchiladas. Cover and bake at 350F for 40 minutes.
Top with tomato and green onion before serving.