Creamy Chicken Casserole

1 can (10 3/4 oz) cream of chicken
8 oz sour cream
1 cup picante sauce
2 tsp chili powder
2 cups chopped cooked chicken
1 cup shredded monterey jack cheese
10 tortillias - fajita size, warmed
1 med tomato, chopped
1 green onion, sliced

Mix soup, sour cream, picante sauce and chili powder.

Mix 1 cup picante sauce mixture, chicken and cheese

Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam side down in 3 qt shallow baking dish. Pour remaining sauce mixture over enchiladas. COVER.

Bake at 350 for 40 min or until hot. Top with tomato and onion.

TIP: For 2 cups chopped chicken, in med saucepan over medium heat, in 4 cups boiling water, cook 1 lb. boneless chicken breasts, 5 min or until chicken is done. Drain and chop chicken.