Contributed by Angie

Ingredients:

• 1 (10.75 oz) can cream of chicken soup
• 1 cup sour cream
• 1 cup picante sauce
• 2 tsp chili powder
• 2 cups chopped cooked chicken
• 1 cup shredded monterey jack cheese
• 10 flour tortillas, warmed
• 1 medium tomato, chopped
• 1 green onion, sliced

Mix soup, sour cream, picante sauce, and chili powder.

Mix 1 cup picante sauce mixture, chicken, and cheese.

Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in 3-quart shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover.

Bake at 350 degrees for 40 minutes or until hot. Top with tomato and onion. Serves 6.

Tip: For 2 cups chopped cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 1 lb boneless chicken breasts or thighs, cubed, 5 minutes or until fully cooked. Drain and chop chicken.