Easy Chicken and Cheese Enchiladas

This easy recipe comes from Campbell's Kitchen, one of my favorite sites to check out on occasion. If you would like to check out the site it is at www.campbellkitchen.com. The recipes are tasty and simple to put together, often with ingredients that we have in our pantries. I also find that most of the recipes are very kid-friendly being made with very simple ingredients. Blessings...

Recipe:

1 can (10 3/4 oz.) Condensed Cream of Chicken Soup (regular or 98% fat free)
1/2 cup sour cream, light is fine
1 cup picante sauce
2 tsp. chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese (I use Mexican blend)
6 flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup), optional
1 green onion, sliced (about 2 tbsp.), optional

1. Heat the oven to 350 degrees. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2. Stir 1 cup of the soup mixture, chicken and cheese in another bowl.
3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in an 11 x 7 x 2-inch baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
4. Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion if desired.

Serves: 6
Note: The enchiladas are served with Rice, Black Bean and Vegetable Salad. I will post the recipe tomorrow.