Donna'S Creamy Chicken Enchiladas

• 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

1. Mix picante sauce, soup, sour cream and chili powder.
2. Reserve one cup of the sauce mixture.
3. Mix the reserved picante sauce mixture, chicken and cheese.
4. Spread about 1/4 cup chicken mixture down center of each tortilla.
5. Roll up and place seam-side down in 3-quart shallow baking dish.
6. Pour remaining sauce mixture over enchiladas.
7. Cover and bake at 350u0b0F for 40 minutes or until hot.
8. Top with additional picante sauce, tomato and onion.

rotisserie, picante sauce, cream of chicken soup, sour cream, chili powder, cheese, flour tortillas, tomatoes, green onion

Taken from www.food.com/recipe/donnas-creamy-chicken-enchiladas-276918 (may not work)