CREAMY CHICKEN ENCHILADAS

CREAMY CHICKEN ENCHILADAS

1 can cream of chicken soup or 98% fat-free cream of chicken
1 (8-oz.) container sour cream
1 cup picanti sauce
2 tsp. chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey Jack cheese
10 fajita size flour tortillas, warmed
1 medium tomato, chopped
1 green onion, sliced

Mix soup, sour cream, picante sauce, and chili powder.

Mix 1-cup picante sauce mixture, chicken and cheese.

Spread about ¼ cup chicken mixture down center of each tortilla. Roll up and place seam-side down in a 3-qt. shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover.

Bake at 350^ for 40 minutes or until hot. Top with tomato and onion.

Yield: 6 servings.