easy chicken & cheese enchiladas

1 (10 3/4 oz.) can Campbell's Condensed Cream of Chicken soup
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 (6") flour tortillas, warmed
1 small tomato, chopped
1 green onion, sliced

1. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2. Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
3. Divide chicken mixture among tortillas. Roll up the tortillas and place seamside up in a 2-qt. shallow baking dish. Pour remaining picante sauce mixture over filled tortillas. Cover baking dish.
4. Bake at350 degrees F for 40 min. or until enchiladas are hot and bubbling. Top with tomato and onion.

Prep: 10 min. Bake: 40 min. Serves: 6
Source: www.CampbellsKitchen.com