Campbell's Kitchen Creamy Chicken Enchiladas

By Treebs

Ingredients

• 98 % fat free cream of chicken soup
• 1 (8oz) container of sour cream
• 1 cup picante sauce
• 2 tsp chili powder
• 2 cups chopped cooked chicken
• 1 cup shredded monterey jack cheese
• 10 flour tortillas, warmed
• 1 medium tomato, chopped 1 green onion , sliced

Preparation

Step 1

1.) Mix soup, sour cream, picante sauce and chili powder.
2.) Mix 1 cup picante sauce mixture, chicken and cheese
3.) 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.
4.) Bake at 350 degrees F for 40 minutes or until hot. Top with tomato and onion.