Easy Chicken and Cheese Enchiladas

Easy Chicken and Cheese Enchiladas
from a Campbell's ad

1 can (10 3/4 oz) Cream of Chicken soup
1/2 c sour cream
1 c picante sauce
2 tsp. chili powder
2 c chopped cooked chicken
1/2 c shredded Monterey Jack cheese
6 flour tortillas (6"), warmed
1 small tomato, chopped
1 green onion, sliced

Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.  Stir 1 cup picante sauce mixture, chicken and cheese in large bowl.  Divide chicken mixture among tortillas.  Roll up the tortillas and place seam side up in a 2-qt shallow baking dish.  Pour remaining picante sauce mixture over filled tortillas.  Cover baking dish.  Bake at 350 for 40 minutes or until enchiladas are hot and bubbling.  Top with tomato and onion.

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Notes:  I used 12" tortillas which were way too big.  So I cut them in half... which ended up being perfect for my family!  And I doubled this recipe.  And I used a total of 1 1/2 cups of cheese.

Verdict:  We liked this!  Didn't love it... but I may make it again because it could NOT be easier!  And we generally have all of these ingredients on hand.  My mom has a chicken enchilada recipe that does not call for Cream of Chicken soup.  I really LOVE that recipe!