Easy Chicken And Cheese Enchiladas

• 1 (10 1/4 ounce) can reduced-fat cream of chicken soup
• 1/2 cup low-fat sour cream
• 1 cup salsa
• 2 teaspoons chili powder
• 2 cups cooked chicken breast strips, chopped
• 1/2 cup low-fat monterey jack cheese, shredded (about 2 oz)
• 6 whole wheat tortillas, warmed (6-inch)
• 1 small tomatoes, chopped
• 1 green onion, sliced

1. Stir the soup, sour cream, salsa and chili powder in a medium bowl.
2. Stir 1 cup soup mixture, chicken and cheese in a large bowl.
3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side down in a 11" x 8" shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
4. Bake at 350F for 40 minutes, or until the enchiladas are hot and bubbling. Remove cover for last 5 minutes if you like them browned on top.
5. Top with tomato and onion.

cream of chicken soup, lowfat sour cream, salsa, chili powder, lowfat monterey jack cheese, whole wheat tortillas, tomatoes, green onion

Taken from www.food.com/recipe/easy-chicken-and-cheese-enchiladas-331926 (may not work)