Ingredients
- 1 can Cream of Chicken Soup
- 1 (8 ounce) container sour cream
- 1 cup Picante Sauce
- 2 teaspoons 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
Directions
- Mix soup, sour cream, picante sauce and chili powder.
- Mix 1 cup picante sauce mixture, chicken and cheese.
- Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in 3-quart shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover.
- Bake at 350 degrees F for 40 minutes or until hot. Top with tomato and onion.
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