Creamy Chicken Enchiladas

• 1 (10 3/4 ounce) can Campbell's Cream of Chicken Soup or 1 (10 3/4 ounce) can 98% fat-free cream of chicken soup
• 1 (8 ounce) container sour cream
• 1 cup Pace Picante Sauce
• 2 teaspoons chili powder
• 2 cups chopped cooked chicken
• 1 cup shredded monterey jack cheese
• 10 mission fajita size flour tortillas, warmed
• 1 medium tomatoes, chopped
• 1 green onion, sliced

1. MIX soup, sour cream, picante sauce and chili powder.
2. MIX 1 cup picante sauce mixture, chicken and cheese.
3. SPREAD about 1/4 cup chicken mixture down center of each tortilla.
4. Roll up and place seam-side down in 3-qt.
5. shallow baking dish.
6. Pour remaining picante sauce mixture over enchiladas.
7. Cover.
8. BAKE at 350F for 40 minute or until hot.
9. Top with tomato and onion.
10. TIP: For 2 cups chopped cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 1 lb.
11. boneless chicken breasts or thighs, cubed, 5 minute or until chicken is done.
12. Drain and chop chicken.

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

Taken from www.food.com/recipe/creamy-chicken-enchiladas-256027 (may not work)