Easy Chicken and Cheese Enchiladas

Ingredients:

1 can Campbell's Condensed Cream of Chicken Soup

1/2 cup sour cream

1 cup Picante Sauce

2 tsp chili powder

2 cups chopped cooked chicken

1/2 cup shredded Monterey Jack cheese

6 flour tortillas (6"), warmed

1 small tomato, chopped

1 green onion, sliced

Directions:

1. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.

2. Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.

3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seaside up in a shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.

4. Bake at 350 F for 40 min. or until the enchiladas are hot and bubbling. Top with the chopped tomato and onion.