Easy Chicken and Cheese Enchiladas

Very good, very easy! Tomatoes not necessary.

Easy Chicken and Cheese Enchiladas

1 can (10.5 oz) Cream of Chicken Soup
½ c. sour cream
1 c. Salsa (recipe recommended Pace Picante Sauce)
2 tsp. chili powder
2 c. chopped, cooked chicken
½ c. shredded Monterey Jack cheese
6 flour tortillas
1 small tomato, chopped
1 green onion, sliced

Directions:

1.Stir soup, sour cream, salsa, and chili powder in medium bowl.
2.Stir 1 c. of above mixture, chicken and cheese in large bowl.
3.Divide chicken mixture among tortillas. Roll up tortillas and place seam side up in a 2 qt. shallow baking dish. Pour remaining mixture from step 1 one over filled tortillas. Cover baking dish.
4.Bake at 350 F for 40 min or until enchiladas are hot and bubbling. Top with tomato and onion.