Easy Chicken & Cheese Enchiladas

EASY CHICKEN & CHEESE ENCHILADAS

Stir 10 3/4 oz can cream of chicken soup, 1/2 cup sour cream, 1 cup Picante sauce, and 2 tsp chili powder in a bowl. Stir 1 cup Picante sauce mixture, 2 cups chopped cooked chicken and 1/2 cup shredded Monterey Jack cheese in a bowl. (2.) Divide chicken mixture among 6 flour tortillas, warmed. Roll up the tortillas and place seam side up in a shallow baking dish. Pour remaining Picante sauce mixture over filled tortillas. Cover baking dish. Bake at 350 degrees for 40 min. or until enchiladas are hot and bubbling. Top with 1 small chopped tomato and 1 sliced green onion, then serve.
MAKES 6 SERVINGS OF CHICKEN & CHEESE ENCHILADAS...