Easy Chicken And Cheese Enchiladas

• 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

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

condensed cream, sour cream, picante sauce, chili powder, chicken, monterey jack cheese, flour tortillas, tomatoes, green onion

Taken from www.food.com/recipe/easy-chicken-and-cheese-enchiladas-375307 (may not work)