Creamy Chicken Enchiladas

Yummy!

• Ready In: 1 hr
• Serves: 5
• Yields: 10 enchiladas

Ingredients

• 1 (10 3/4ounce) can  cream of chicken soup
• 1 (8 ounce) container low-fat sour cream
• 1  cup  picante sauce
• 2  teaspoons chili powder
• 2  cups  chopped  cooked chicken
• 1  cup  shredded monterey jack cheese (about 4 oz)
• 10  flour tortillas, warmed
• 1  medium tomatoes, chopped
• 1  green onion, sliced

Directions

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. Spread about ¼ cup chicken mixture down the center of each tortilla. Roll up and place seam-side down in a 3-qt shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
4. Bake at 350 for 40 mins or until the enchiladas are hot and bubbling. Top with the tomato and onion.