Easy Chicken And Cheese Enchiladas

• 1 can campbell's condensed cream of chicken soup
• 1/2c sour cream
• 1c pace picante sauce
• 2t chili powder
• 2c chopped cooked chicken
• 1/2c shredded monterey jack cheese
• 6 flour tortillas (6")
• 1 small chopped tomato (optional)
• chopped green onions (optional)

1. 1. Heat oven to 350. Stir soup, sour cream, picante sauce, and chili powder in a medium bowl.
2. 2. Stir 1 cup soup mixture with chicken and cheese in a 2nd bowl.
3. 3. Divide chicken mixture among tortillas (warm tortillas first to make them easier to roll). Roll up tortillas and place seam-side down in 11 by 7 baking dish. Pour remaining soup mixture over tortillas. Cover baking dish.
4. 4. Bake 40mins or until enchiladas are hot and bubbling. Top with tomato and green onion, if using.

campbells condensed cream, sour cream, pace picante sauce, chili powder, chicken, cheese, flour tortillas, tomato, green onions

Taken from www.epicurious.com/recipes/member/views/easy-chicken-and-cheese-enchiladas-50185326 (may not work)