Easy Chicken and Cheese Enchiladas

Ingredients:

1 can Cream of Chicken Soup
1/2 C sour cream
1 C Salsa
2 tsp.l chili powder
2 C chopped cooked chicken
1/2 C shredded monterey jack cheese
6 flour tortillas (warmed)
1 small tomato - chopped
1 green onion - sliced

Stir the soup, sour cream, salsa, and chili powder in a medium bowl. Stir 1 cup Salsa mixture, chicken, and cheese in large bowl. Divide chicken mixture among tortillas. Roll up the tortillas and place seamside up in 2-qt. shallow baking dish. Pour remaining sauce mixture over filled tortilla. Cover baking dish. Bake at 350' for 40 min. or until enchilada are hot and bubbling. Top with tomato and onion.