Chicken Enchiladas

• 16 ounces cooked chicken, chopped
• 1 12 cups picante sauce
• 1 (10 3/4 ounce) can mushroom soup
• 1 cup yogurt, plain
• 1 green bell pepper, chopped
• 2 teaspoons onion powder
• 2 teaspoons chili powder
• 14 teaspoon garlic powder
• 1 cup cheddar cheese or 1 cup monterey jack cheese, shredded
• 8 whole wheat tortillas

1. Combine chicken, 1/2 cup picante sauce, soup, yogurt, green pepper and seasonings; mix well.
2. Fill tortillas.
3. Top with remaining picante sauce.
4. Cover with foil and bake at 350F for 25 minutes.
5. Remove foil and top with cheese; let stand 5 minutes.

chicken, picante sauce, mushroom soup, yogurt, green bell pepper, onion powder, chili powder, garlic, cheddar cheese, tortillas

Taken from www.food.com/recipe/chicken-enchiladas-2984 (may not work)