1 can 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
6 flour tortillas (6″) warmed
1 tomato chopped
1 green onion chopped
Heat oven 350. Stir soup, sour cream, picante sauce& chili powder in med. bowl.
Stir l cup soup mixture, chicken and cheese in large bowl.
Divide chicken mixture among tortillas. Roll up and place seam side down in
11x7x2 baaking dish. Pour remaining soup mixture over filled tortillas.
Cover baking dish. Bake 40 mins. or until enchilladas are hot & bubbling.
Top with tomato and onion
SERVES 6 CAMPBELLS SOUP