We had lots of company for Sunday dinner today!  My niece Heidi and her husband Mark, who are attending BYU Idaho, came to spend part of the weekend with us and then my nephew Wyett who is attending BYU Provo and my other niece Clara who is getting ready to start beauty school in American Fork both came over for dinner so I decided to make this recipe for all of them which turned out to be pretty tasty and was very easy to make.  I also made the Cilantro Lime Rice which is already on the blog and I made a 7 layer dip too.  Good dinner!  I found this recipe in the September 23, 2011 edition of “All You” magazine but it was a Campbell’s Soup ad so you can find it and other recipes on their website at http://www.CampbellsKitchen.com.

1 (10 3/4 ounce) can Campbell’s Condensed Cream of Chicken Soup

1/2 cup sour cream

1 cup Pace picante sauce

2 teaspoons chili powder

2 cups chopped cooked chicken (I used a can of Costco brand chicken)

1/2 cup shredded Monterey Jack cheese (I used cheddar)

6 flour tortillas (6″), warmed

1 small tomato, chopped

1 green onion, sliced

1  Heat oven to 350.  Stir soup, sour cream, picante sauce and chili powder together in medium bowl.

2  In another bowl, stir together 1 cup soup mixture, chicken and cheese.

3  Divide chicken mixture among tortillas.  Roll up tortillas and place seam side down in 11 x 7 x 2″ baking dish (I used a 9 x 13″).  Pour remaining soup mixture over filled tortillas.  Cover baking dish.

4  Bake 40 minutes or until enchiladas are hot and bubbling.  Top with tomato and onion.