Easy Chicken and Cheese Enchiladas


1 can cream chicken soup

½ cup sour cream

1 cup paste picante sauce

2 tsp chili powder

2 cup chopped cooked chicken

½ shredded Monterey  jack

6 flour tortillas 6 in size (warmed)

1 small tomato chopped

1 green onion sliced


Combine cream of chicken soup, sour cream, picante sauce and chili powder. Combine half of the sauce with the chicken and roll into enchilada. Place in a 9x13 inch baking dish and pour the rest of the sauce on top. Top with cheese and bake at 350 degrees. Serve with tomato and green onion.