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 Creamy Chicken Enchiladas

10 Flour Tortilla (8"), warmed
1 cup (10 3/4 oz.)  Cream of Chicken Soup
1 Container (8 oz) Sour Cream
1 cup Picante Sauce
2 tsp. Chili Powder
2 cups Chopped Cooked Chicken
1 cup shredded Monterey Jack Cheese
1 medium Tomato chopped
1 green Onion sliced

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 degrees F. for 40 min. or until hot. Top with tomato
and onion.

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