Creamy Chicken Enchiladas

Creamy Chicken Enchiladas
1 can Campbells Condensed Cream of Chicken Soup
1 container (8 oz) sour cream
1 cup Pace Picante Sauce
2 teaspooons chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey Jack Cheese
10 flour tortillas
1 medium tomato, chopped (about 1 cup)
1 green onion, sliced (about 2 tablespoons)

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

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

Spread about 1/4 cup chicken mixture down the center of each tortilla.  Roll up and place seam-side down in a 3 quart shallow baking dish.  Pour the remaining picante sauce mixture over the filled tortillas.  Cover the baking dish.

Bake at 350ºF for 40 minutes or until enchiladas are hot and bubbling.  Top with the tomato and onion.

SURVEY SAYS... its a keeper!! :)  I didn't add the tomato and onion, though.