Donna'S Creamy Chicken Enchiladas - cooking recipe

Ingredients

1 rotisserie-cooked chicken, cooked rotisserie from the store, chopped
1 cup picante sauce
1 (10 3/4 ounce) can cream of chicken soup
8 ounces sour cream
2 teaspoons chili powder
1 cup monterey jack cheese, shredded
12 flour tortillas
1 medium tomatoes, chopped
1 green onion, sliced

Preparation

Mix picante sauce, soup, sour cream and chili powder.
Reserve one cup of the sauce mixture.
Mix the reserved picante sauce mixture, chicken and cheese.
Spread about 1/4 cup chicken mixture down center of each tortilla.
Roll up and place seam-side down in 3-quart shallow baking dish.
Pour remaining sauce mixture over enchiladas.
Cover and bake at 350\u00b0F for 40 minutes or until hot.
Top with additional picante sauce, tomato and onion.