EASY CHICKEN ENCHILADAS

Nonstick cooking spray

1 can cream of chicken soup
1/2 cup sour cream
1 cup picante sauce
2 tsp chili powder
2 cups chopped or shredded cooked chicken
1/2 cup shredded Mexican-Blend cheese
6 6-inch flour tortillas, warmed
1 small tomato, chopped
1 green onion, sliced

Preheat oven to 350 degrees.
Lightly spray an 11 x 7 x 2-inch baking dish with nonstick cooking spray; set aside.

In a medium size bowl, combine the soup, sour cream, picante sauce and chili powder together; stir 1 cup of the soup into the mixture. Add the chicken and cheese; stir to blend.

Lay out the tortillas and divide the chicken mixture evenly among the tortillas; roll up and place seam-side down in the prepared pan. Pour the remaining soup mixture over the tortillas.

Cover baking dish with foil and bake at 350 degrees for 40 minutes or until hot and bubbly.

To serve, top with the chopped tomato and sliced green onion.

Yield: 6 enchiladas