My Take on Campbell's Easy Chicken & Cheese Enchiladas

I cut recipes out of the coupons and then make them my own.  Here is some pretty good enchiladas!

Ingredients

1 10.75 oz can condensed cream of chicken soup (I used Healthy Request)
1/2 cup (4 oz) sour cream
1 cup (8 oz) picante sauce (whatever heat everyone will like)
2 tsp chili powder
2 cups chopped and seasoned cooked chicken (I used McCormick Monterey chicken seasoning)
1/2 cup shredded Monterey Jack cheese
6 medium sized tortillas, warmed
1 small tomato, chopped (optional)
1 green onion, chopped (optional)
extra shredded cheese (optional)

Steps

1.  Stir soup, sour cream, picante sauce, and chili powder in a medium bowl.

2.  Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.

3.  Divide chicken mixture among tortillas.  I found that it was easiest to level the chicken mixture in the bowl, then make a line straight down the middle, then divide each half in thirds.  Roll up tortillas and place them seam-side up in a 2-qt. (8x11) shallow baking dish.  Most likely, you will need to place the filled tortillas short ways in the baking dish.  Pour remaining picante sauce mixture over filled tortillas. Cover baking dish (VERY IMPORTANT)

4.  Bake at 350 degrees F for 40 min or until enchiladas are hot and bubbling.  Add cheese to top for last 10 minutes of cooking.  Top with tomato and onion if you like (I did not).

Plating... they are gooey!