Easy Chicken and Cheese Enchiladas

"A creamy filling of chicken, sour cream, and cheese gets an added kick stirred into it with Pace� Picante Sauce. Rolled up in tortillas and baked until

bubbly, these enchiladas couldn't be easier, or any more delicious."

Ingredients
Original recipe makes 6 enchiladas

1 (10.75 ounce) can Campbell's� Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request�)
1/2 cup sour cream
1 cup Pace� Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6"), warmed
1 small tomato, chopped
1 green onion, sliced

Directions

Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11 x 8" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
Bake at 350 degrees F. for 40 min. or until the enchiladas are hot and bubbling. Top with the tomato and onion.