Chicken & Cheese Enchiladas

What you'll need:

1 can (10.75 oz) Cream of Chicken soup [use reduced fat for lower calorie recipe]
½ c. sour cream
1 c. picante sauce or salsa [whatever you prefer]
2 tsp chili powder
2 c. cooked, cubed chicken
½ c. shredded Monterey Jack cheese
Flour tortillas (I suggest the burrito or wrap size)
1 small tomato, chopped
1 green onion, sliced

Preparation:
Stir soup, picante/salsa, chili powder and sour cream into a medium bowl. Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll tortillas up and place them seam side up in a large casserole dish. Pour remaining picante sauce mixture over the tortillas, then cover dish tightly with foil. Bake at 350 for 40 minutes, or until enchiladas are hot and bubbling. Top with tomato and onion, and serve!