Easy Chicken and Cheese Enchiladas

I got this recipe from a Campbell's soup ad in Better Homes and Gardens this month.  We had it the other night and it was fantastic!!

1 can cream of chicken soup
1/2 cup sour cream
1 cup Picante sauce
2 tsp chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas, warmed
1 small tomato, chopped
1 green onion, chopped

1. Heat oven to 350.  Stir soup, sour cream, picante sauce, and chili powder in medium bowl.
2. Stir 1 cup soup mixture, chicken, and cheese in a larger bowl.
3. Divide chicken mixture among tortillas.  Roll up and place tortillas seam side down in baking dish.  Pour remaining soup mixture over filled tortillas.  Cover baking dish.
4. Bake 40 min or until enchiladas are hot and bubbling.
Top with tomato and onion

Now I will tell you what I did differently.  I thought I had salsa or picante sauce, but I didn't.  Waa waaa.  So I just chopped up some 1 1/2 tomatoes and 1/2 onion and mixed in a little dried cilantro and TS Fiesta Party Dip.  It worked fine.  Secondly, I knew Jackson would be eating this so I only put in 1.5 teaspoons of chili powder.  I also knew that 1/2 cup of cheese would not be enough for my hubby.  The recipe does not call for any cheese mounded sprinkled on the top- so I added that.

If I think a recipe is easy- it's EASY!  And this was fast and simple.  Enjoy!!