Easy Chicken and Cheese Enchiladas

1 Can (10 ¾ Oz) Campbell’s Condensed Cream of Chicken Soup

½ Cup Sour Cream

1 Cup Pace Picante Sauce

2 Tsp. Chili Powder

2 Cups Chopped Cooked Chicken

½ Cup Shredded Monterey Jack Cheese

6 Flour Tortillas (6”) Warmed

1 Small Tomato, Chopped

1 Green Onion, Sliced


Stir the soup, sour cream, picante sauce, and chili powder in medium bowl. Stir 1 cup picante sauce mixture, chicken, and cheese in large bowl. Divide chicken mixture among tortillas. Roll up the tortillas and place seam side up in 2 quart shallow baking dish. Pour remaining picante sauce over filled tortillas. Cover baking dish. Bake at 350 degrees for 40 minutes or until enchiladas are hot and bubbling. Top with tomato and onion.