Ingredients

• 1 can condensed cream of chicken soup (Regular or Fat Free) 
• 1/2 cup sour cream 
• 1 cup picante sauce 
• 2 teaspoons chilli powder 
• 2 cups chopped cooked chicken 
• 1/2 cup shredded Monterey Jack cheese 
• 6 flour tortillas (6-inch), warmed 
• 1 small tomato, chopped (about 1/2 cup) 
• 1 green onion, sliced (about 2 tablespoons)

Directions

1. Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2. Stir 1 cup soup mixture, chicken and cheese in a large bowl.
3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in an 11 x 8 x 2-inch baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
4. Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Chef Tip: Try this shrimp version with a smoky kick!  Substitute 1 pound cooked shrimp (41-50 count), peeled, deveined and tails removed, for the chicken.  Use 1 canned chipotle chile pepper, diced and 1 teaspoon adobo sauce instead of the chili powder.  Then, substitute Mexican blend cheese for the Monterey Jack cheese.  Top the baked enchiladas with 2 tablespoons fresh chopped cilantro leaves instead of the green onion.