Ingredients

* 1 can (10 3/4 oz.) Campbell’s Condensed Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup
* 1 container (8 oz.) sour cream
* 1 cup Pace Picante Sauce
* 2 tsp. chili powder
* 2 cups chopped cooked chicken
* 1 cup shredded Monterey Jack cheese
* 10 Mission Fajita Size Flour Tortillas, warmed
* 1 medium tomato, chopped
* 1 green onion, sliced

Directions

1. Mix soup, sour cream, picante sauce and chili powder.
2. Mix 1 cup picante sauce mixture, chicken and cheese.
3. Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in 3-qt. shallow baking dish.Pour remaining picante sauce mixture over enchiladas. Cover.
4. BAKE at 350°F.for 40 min.or until hot.Top with tomato and onion.
5. TIP: For 2 cups chopped cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water,cook 1 lb. boneless chicken breasts or thighs, cubed, 5 min. or until chicken is done. Drain and chop chicken.