Creamy Chicken Enchiladas

Melissa Gardner

Ingredients:
1 (10 ¾ oz.) can Cream of Chicken Soup
1 8 oz. container Sour Cream
1 cup Pace Picante Sauce
2 tsp. Chili Powder
2 cups of shredded Cooked Chicken (I use rotisserie)
1 cup shredded Monterey Jack Cheese
10 taco sized Flour Tortillas, warmed

Combine soup, sour cream, Picante sauce and chili powder in a bowl. Mix one cup of the sour cream/soup mixture with the chicken and cheese (in a separate bowl). Spread about ¼ cup of the chicken mixture down the center of each tortilla. Roll the tortillas up like a burrito and place them seam-side down in a 3 qt. (9 x 13) shallow baking dish. Pour the remaining sour cream/soup mixture over the enchiladas. Cover with aluminum foil. Bake at 350 for 40 minutes or until hot.