Easy Chicken & Cheese Enchiladas
10 ¾ oz. Can cream of chicken soup
½ cup sour cream
1 cup picante sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
½ cup shredded monterey jack cheese
six 6” flour tortillas, warmed
1 small tomato, chopped
1 green onion, sliced
Heat oven to 350. Stir soup, sour cream, picante sauce and chili powder in a medium bowl. Stir one cup of the soup mixture, chicken and cheese together in a large bowl. Divide the chicken mixture among the tortillas. Roll up tortillas and place seam-side down in a 7x11 baking dish. Pour remaining soup mixture over tortillas; cover baking dish. Bake 40 minutes or until enchiladas are hot and bubbling. Remove from oven; top with tomato and onion
