CREAMY CHICKEN ENCHILADAS


10 flour tortillas (8"), room temperature 
1 can (10 3/4 oz.) cream of chicken soup 
8 oz. sour cream 
1 c. picante sauce (we like medium) 
2 tsp. chili powder 
2 c. chopped cooked chicken 
1 1/2 c. shredded Monterey Jack cheese, divided 
1 medium tomato, chopped 
1-2 green onions, sliced 

Preheat oven to 350 degrees.

In a medium bowl, mix soup, sour cream, picante sauce, and chili powder. In another bowl, mix 1 cup of the picante sauce mixture, chicken, and 1 c. cheese. Spread about 1/4 cup chicken mixture down the center of each tortilla. Roll up, and place seam-side down in a 3-qt. shallow baking dish, or a 9x13x2 inch pan. Pour remaining picante sauce mixture over enchiladas. Sprinkle with the remaining 1/2 cup cheese. Cover.

Bake for 40 minutes, or until hot. Top with chopped tomatoes and onion slices. Serve immediately.