Campbell'S Creamy Chicken Enchiladas

• 1 (10 3/4 ounce) can Campbell's Cream of Chicken Soup
• 1 (8 ounce) container sour cream
• 1 cup Pace Picante Sauce
• 2 teaspoons chili powder
• 2 cups cooked chicken, shredded
• 4 ounces monterey jack cheese, shredded
• 10 flour tortillas
• 1 medium tomatoes, chopped
• 1 green onion, sliced

1. Preheat oven to 350 degrees (F).
2. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
3. In a large bowl, stir chicken, cheese and 1 cup of picante mixture. Spread about 1/4 cup chicken mixture down the center of each tortilla.
4. Roll up and place, seam down, in a 13X9 baking dish.
5. Pour remaining picante sauce mixture over the filled tortillas. Cover the baking dish with foil.
6. Bake in preheated oven for 40 minutes or until the enchiladas are hot and bubbling.
7. Top with tomato and green onion and serve.

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

Taken from www.food.com/recipe/campbells-creamy-chicken-enchiladas-366391 (may not work)