My husband and I love Mexican food and I have several Enchilada recipes so we can mix things up. This one is one of my favorites!
adapted from Campbell's Kitchen
1 can (10 3/4 oz) Condensed Cream of Chicken Soup
1/2 cup Sour Cream
1 cup Picante Sauce
2 teaspoon Chili Powder
2 cups Cooked Chicken, chopped
2 cup shredded Monterey Jack Cheese, divided
8 Flour Tortillas
Green Onions, chopped
In a medium bowl, stir together thesoup, sour cream, picante sauce, and chili powder.
In a large bowl, combine 1 cup of the soup mixture, chicken and 1 cup cheese.
Cover the bottom of an ungreased 9x13" baking dish with 1/2 cup of the soup mixture. Divide the chicken mixture among the tortillas and spread down the middle of each one. Place in the prepared baking dish seam side down. Cover the filled tortillas with the remaining soup mixture. Top with the remaining cheese.
Cover baking dish with aluminum foil and bake at 350F for 40 minutes or until the cheese is melted and edges are bubbly. Top with tomato and green onions.