From Campbell's soup Prep: 10 mins Bake: 40 mins.
1 can condensed cream of chicken soup
1/2 cup sour cream
1 cup picante sauce
2 teaspoons chili powder
2 cups cooked chicken (chopped)
1/2 cup shredded Monterey Jack cheese (about 2 ounces)
6 flour tortillas (6")
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)
1. Stir soup, sour cream, picante sauce and chili in a medium bowl.
2. Stir 1 cup of soup mixture with chicken and cheese in a large bowl.
3. Divide chicken mixture among the tortillas. Roll up and place seamside up in 11" X 8" shallow baking dish. Pour remaining sauce over the filled tortillias. Cover with foil.
4. Bake at 350 degrees for 40 mins or until bubbling. Top with tomatoes and onion.
This is suppose to make 6 servings but I think 3 is more like it. Smells good and tastes great although it was a little too much chili powder for me.
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