Easy Chicken and Cheese Enchiladas

By McLean

Ingredients

• 1 can 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 shredded Monterey Jack cheese
• 6 flour tortillas (6 inch), warmed
• 1 small tomato, chopped
• 1 green onion, sliced

Preparation

Step 1

Heat oven to 350 degrees.

Stir soup, sour cream, picante sauce and chili powder in medium bowl.

Stir 1 cup soup mixture, chicken and cheese in large bowl.

Divide chicken mixture among tortillas. Roll up tortillas and place seam-side down in 11 x 7 x 2" baking dish.

Pour remaining soup mixture over filled tortillas. Cover baking dish.

Bake 40 minutes or until enchiladas are hot and bubbling.

Top with tomato and onion.