Chicken And Cheese Enchiladas, Gringo Style

• 1 can Campbell's Cream of Chicken Soup
• 1/2 cup sour cream
• 1 cup Pace Picante Sauce
• 2 tsp. chili powder
• 2 cups chopped, cooked chicken
• 1/2 shredded Jack cheese
• 6 flour tortillas, 6" each
• 1 small tomato, chopped (optional)
• 1 green onion, sliced

1. 1. Stir soup, sour cream, picante sauce and chili powder in a medium bowl.
2. 2. Stir 1 cup of Picante mixture into chicken and cheese in a large bowl.
3. 3. Divide chicken mixture among toritllas. Roll up tortillas and place seam-side up in a 2. quart, shallow baking dish. Pour remaining sauce mixture over the enchiladas. Cover dish with foil.
4. 4. Bake at 350* for 40 mins. or until enchiladas are hot and bubbly. Top with tomato and onion if you wish.

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

Taken from www.epicurious.com/recipes/member/views/chicken-and-cheese-enchiladas-gringo-style-50146114 (may not work)