1-10 ¾ oz. Campbell’s Cream of Chicken Soup
½ c. sour cream
1 c. Pace picante sauce
2 tsp. chili powder
1 tsp. salt
2 c. chopped cooked chicken
½ c. shredded Monterey Jack cheese (I used pepper jack)
6- 6” flour tortillas, warmed
1 small tomato, chopped
1 green onion, sliced
Stir soup, sour cream, picante sauce and chili powder in medium bowl. Stir 1 c. picante mixture, chicken and cheese in large bowl.
Divide chicken mixture among tortillas. Roll up tortillas and place seam side up in 11X8" shallow baking dish. Pour remaining sauce mixture over filled tortillas and cover.
Bake at 350 degrees for 40 minutes or until enchiladas are hot and bubbling. Top with tomato and onion.