• Cooking Time: 40
• Servings: 6
• Preparation Time: 20
• 1 can (10 3/4 oz.) Condensed Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup
• 1 container (8 oz.) sour cream
• 1 cup Picante Sauce
• 2 tsp. chili powder
• 2 cups chopped cooked chicken
• 1 cup shredded Monterey Jack cheese
• 10 Fajita Size Flour Tortillas, warmed
• 1 medium tomato, chopped
• 1 green onion, sliced

1. MIX soup, sour cream, picante sauce and chili powder.
2. MIX 1 cup picante sauce mixture, chicken and cheese.
3. SPREAD about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in 3-qt. shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover.
4. BAKE at 350'F. for 40 min. or until hot. Top with tomato and onion.
5. 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 min. or until chicken is done. Drain and chop chicken.

This dish looks impressive and tastes like it took a lot longer than it did!