Easy Chicken & Cheese Enchiladas

1 can cream of chicken soup

½ cup sour cream

1 cup picante sauce

2 teaspoons chili powder

2 cups chopped cooked chicken

½ cup shredded Monterey Jack cheese

6 flour tortillas, warmed

1 small tomato, chopped 1 green onion, sliced

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 the chicken mixture among the tortillas. Roll up the tortillas and place them seamside up in an 11 x 8 inch shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
4. Bake at 350*F for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.