Easy Chicken & Cheese Enchiladas

• 1 (10 ounce) can Campbell's Cream of Chicken Soup
• 1/2 cup sour cream
• 1 cup Pace Picante Sauce
• 2 teaspoons chili powder
• 2 cups chopped cooked chicken
• 1/2 cup shredded monterey jack cheese
• 6 flour tortillas, warmed
• 1 small tomatoes, chopped
• 1 green onion, sliced

1. Stir the soup, cour cream, picante sauce and chili powder in a medium bowl.
2. Stir 1 cup soup micture, chicken and cheese in a large bowl.
3. Divide the chicken mixture among the tortillas. Roll up the tortilas and place them seamside up in a 11 x 8" shallow baking dish. Pour the remaining soup mixture over the filled tortilas. Cover the baking dish.
4. Bake at 350 degrees for 40 min., or until the enchiladas are hot and bubbling. Top with the tomato and onion.

campbells cream, sour cream, sauce, chili powder, chicken, shredded monterey jack cheese, flour tortillas, tomatoes, green onion

Taken from www.food.com/recipe/easy-chicken-cheese-enchiladas-335140 (may not work)