can GF cream of chicken soup
cup sour cream
cup Pace picante sauce
teaspoons chili powder
cups chopped and cooked chicken
cup shredded Monterey Jack cheese
corn tortillas (warmed)
1. Stir the soup, sour cream, picante sauce, chili powder, and cumin in a medium bowl. 2. Stir 1 cup picante sauce mixture, checken and cheese in large bowl. 3. Divide chicken mixture among tortillas. Roll up the tortillas and pace seamside up in 2 quart shallow baking dish. Pour remaining picante sauce mixture over filled tortillas. 4. Bake at 350* for 40 minutes or utnil enchiladas are hot and bubbling.