Creamy Chicken Enchiladas
1 (10.75 ounce) can cream of chicken soup
1 (8 ounce) carton 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
Preheat oven to 350. In bowl, combine soup, sour cream, picante sauce and chili powder. Mix 1 cup picante sauce mixture, chicken and cheese. Spread 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down into 3 quart shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover. Bake for 40 minutes, or until hot. Top with tomato and onion.
Makes 6 servings.
TIP:
 For 2 cups chopped cooked chicken, in saucepan over medium heat, in 4 cups
boiling water, cook 1 pound boneless chicken breasts or thighs, cubed, for 5 minutes, or until done. Drain and chop chicken.