Chicken and Cheese Enchiladas

A recipe originally stolen from a Campbell's soup can.

1 can low-fat or other healthy-type cream of chicken soup (10.75 oz)
1/2 cup reduced fat sour cream
1 cup picante sauce (any spicy salsa)
2 teaspoons chili powder
2 cup cooked chicken, chopped or shredded into small bits
1/2 cup shredded Monterey jack cheese or Mexican cheeses
6+ flour tortillas (8")
chopped tomato to taste
chopper green onion to taste

Stir together soup, sour cream, picante salsa, and chili powder in a medium bowl. Take one cup of this mixture and stir it together with the chicken and cheese in a separate bowl.

Divide chicken mixture among the tortillas. Roll up each filled tortilla and place them seam-side up in a 2 quart shallow baking dish (casserole dish) with a lid. Spoon the remaining salsa mixture evenly over the tortillas. Cover the baking dish.

Bake covered dish at 350°F for 40 minutes, or until enchiladas are hot and bubbling. Top with chopped tomato and green onion before serving.