Easy Chicken And Cheese Enchiladas - cooking recipe

Ingredients

1 (10 3/4 ounce) can condensed cream of chicken soup
1/2 cup sour cream
1 cup picante sauce (I use mild)
2 teaspoons chili powder
2 cups chicken, cooked, shredded
1/2 cup monterey jack cheese, shredded
6 (6 inch) flour tortillas, warmed
1 small tomatoes, seeded, chopped
1 green onion, sliced

Preparation

Preheat oven to 350 degrees F.
In a medium bowl, stir together the soup, sour cream, picante sauce & chili powder.
In a large bowl, stir together ONE cup of the soup mixture, the chicken & cheese.
Divide the chicken mixture among the tortillas, roll them up & place them seamside up in a 11\"x8\" shallow baking dish.
Pour remaining soup mixture over the filled tortillas, then cover with aluminum foil.
Bake 40 minutes or until enchiladas are hot & bubbling, then top with tomato & onion.