Creamy Chicken Enchiladas

10 flour tortilla (8"), warmed
1 cup (10 3/4 oz.) cream of chicken soup
1 container (8 oz) sour cream
1 cup picante sauce
2 tsp. chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey jack cheese
1 medium tomato chopped
1 green onion sliced

Mix soup, sour cream, picante sauce and chili powder.
Mix 1 cup picante sauce mixture, chicken and cheese.
Spread about 1/4 cup chicken mixture down center of each
tortilla. Roll up and place seam-side down in 3-qt. shallow baking
dish. Pour remaining picante sauce mixture over enchiladas. Cover.
Bake at 350 degrees F. for 40 min. or until hot. Top with tomato
and onion.





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