Creamy Chicken Enchiladas

Found this at allrecipes.com---it looked liked something that Evan would enjoy and seemed easy to make!

INGREDIENTS:

• 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
• 1 (8 ounce) container sour cream (used reduced-fat)
• 1 cup Pace® Picante Sauce
• 2 teaspoons chili powder
• 2 cups chopped cooked chicken
• 1 cup shredded Monterey Jack cheese
• 10 Mission® Fajita Size Flour Tortillas, warmed
• 1 medium tomato, chopped
• 1 green onion, sliced

DIRECTIONS:

1. Mix soup, sour cream, picante sauce and chili powder.
2. Mix 1 cup picante sauce mixture, chicken and cheese.
3. Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in 3-quart shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover.
4. Bake at 350 degrees F for 40 minutes or until hot. Top with tomato and onion.