Creamy Chicken Enchiladas

By PATPAT

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Ingredients

1 10 3/4oz Cream of Chicken Soup
1 8oz Container of Sour Cream
1 C Pace Picante Sauce
2 Tsp Chili Powder
2 C Cooked Chicken, Chopped
1 C Jack Cheese, Shredded
10 Fajita Size Flour Tortillas, warmed
1 Medium Tomato, Chopped
1 Green Onion, Chopped

Details

Servings 6

Preparation

Step 1

Mix soup, sour cream, picante sauce, and chili powder in a bowl. 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 quart shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover. Bake at 350 degrees for 40 minutes or until hot. Top with tomatoes and onions.