1 (10.75 ounce)
Condensed Cream of Chicken Soup
1/2 cup sour cream
1 cup Picante Sauce (fine chop salsa)
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6"), warmed (we had enough for 8 decent sized and if you put rice in it you will get even more)
1 small tomato, chopped
1 green onion, sliced
1 fine diced jalapeno (optional to sprinkle on top if you like hotter)
1. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2. Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11 x 8" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
4. Bake at 350 degrees F. for 40 min. or until the enchiladas are hot and bubbling. Top with the tomato and onion.