Chicken and Cheese Enchiladas

This is a Campbell Soup recipe my aunt found and shared with me. It's an easy, and delicious meal perfect for winter....or fall....or Groundhog's Day, trust me, no reason necessary 

Chicken and Cheese Enchiladas

Ingredients:  1 can cream ofchicken soup, 1/2 c. sour cream, 1 c. picante sauce, 2 t. chili powder, 2 C. cooked chicken, 1/2 c. monterey jack cheese, 6 flour tortillas (get the larger ones), 1 small tomato and green onion (chopped).

Instructions:

1.  Heat oven to 350.  Stir soup, sour cream, picante, and chili powder.

2.  Stir in 1 cup of mix with chicken and cheese in a bowl. 

3.  Divide chicken/cheese mix among 6 tortillas.  The picture below shows what I did....before I went back and added the chicken to the mix, but...if you've never made an enchilada, the mix goes down the middle, do as I say, and not as I did.   

 4.  Roll and place seam side down. 

 5.   Pour the remaining mix over the enchiladas. 

 6.  Cover and bake for 40 minuts until bubbling.  Top with tomatoes and onions for serving.