Creamy Chicken Enchiladas

I have a request to post this recipe on our blog so here goes...

1 can (10 3/4 oz) cream of chicken soup (I use the healthy request campbell's)
1 container (8 oz) sour cream (I use lite or fat free)
1 cup Pace Picante Sauce
2 tsp chili powder
2 cups chopped cooked chicken
1 cup Monterey Jack Cheese, shredded
10 soft taco size tortillas (I use whole wheat tortillas)
1 med. tomato, chopped
1 green onion, sliced

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

I also put more cheese on top after pouring remaining picante sauce mixture over enchiladas, before putting in the oven. This recipe is so good and everybody I have ever made them for love them!!! I gave the recipe to a new bride at her bridal shower and she told me later that it saved her marriage! :) They are that good, give them a try you may just love them too!!!