Creamy Chicken Enchiladas

Creamy Chicken Enchiladas
Courtesy of Campbell's Kitchen

Ingredients:

1 can cream of chicken soup
1 container sour cream
1 cup salsa
2 tsp chili powder
2 cups chopped cooked chicken (or 2 cans costco shredded chicken)
1 cup shredded Monterey Jack cheese
10 or so fajita size tortillas
1 medium tomato, chopped (optional)
1 green onion, sliced (optional)

Directions:

Mix soup, sour cream, salsa and chili powder in one bowl.

Mix one cup of the above mixture with chicken and cheese.

Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in shallow baking dish. Pour remaining cream mixture over the enchiladas.

Cover with foil and bake at 350 degrees for 30 minutes. Top with tomato and onion.