1 can (10 3/4 oz.) condensed cream of chicken soup
1/2 c. sour cream
1 c. salsa or picante sauce
2 tsp. chili powder
2 c. chopped cooked chicken
1/2 c. shredded Monterey Jack cheese
6 flour tortillas (6 inch), warmed
1 small tomato, chopped
1 green onion, sliced
Directions:
Stir the soup, sour cream, salsa or picante sauce and chili powder in a medium bowl.
Stir 1 c. soup mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place seamside up in a 2 qt. shallow baking dish. Pour remaining soup mixture over filled tortillas. Cover baking dish.
Bake at 350 degrees for 40 minutes, or until enchiladas are hot and bubbling. Top with tomato and onion.
Note~ When we made this, we did not use the tomato or onion but put extra cheese on top which was very good.
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