Easy Chicken & Cheese Enchiladas by Dawn

1 can (10 3/4 oz) cream of chicken soup
1/2 cup sour cream
1 cup picante sauce
2 tsp chili powder
2 cups chopped chicken
1/2 cup shredded monterey jack cheese
6 flour tortillas (6"), warmed (I used the 8" ones)
Optional: 1 small tomato, chopped & 1 green onion, sliced

1. Stir the soup, sour cream, picante sauce & chili powder in medium bowl.
2. Stir 1 cup picante sauce mixture, chicken & cheese in large bowl.
3. Divide chicken mixture among tortillas. Roll up the tortillas & place seamside up in 2 qt shallow baking dish. Pour remaining picante sauce mixture over filled tortillas. Cover baking dish.
4. Bake at 350 for 40 min. or until enchiladas are hot & bubbling. Top with tomato & onion.