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Chicken & Cheese Enchiladas
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| 1 can | 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 | |
| 1 small | tomato |
| 1 | green onion |
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 chicken mixture among tortillas. Roll up the tortillas and place seam side down in a shallow baking dish. Pour remaining picante sauce mixture over the filled tortillas.
4. Cover and bake at 350° for 40 minutes or until the enchiladas are hot and bubbling.
5. Top with tomato and onion.
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