Easy Chicken and Cheese Enchiladas

Ingredients

• 1 can (10 1/2 ounces) Campbell’s Condensed Cream of Chicken Soup
• 1/2 cup sour cream
• 1 cup Pace Picante Sauce
• 2 teaspoons chili powder
• 2 cups chopped cooked chicken
• 1/2 cup Monterey Jack cheese
• 6 each (6-inch) flour tortillas, warmed
• 1 small tomato, chopped (about 1/2 cup)
• 1 green onion, sliced (about 2 tablespoons)

Directions

1. t the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2. r 1 cup soup mixture, chicken and cheese in a large bowl.
3. ide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in an 11 x 8 x 2-inch baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
4. e for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.