Easy Chicken and Cheese Enchiladas

Our family loves Mexican food ... chimichangas, tacos, burritos, you name it, we're there! Here is a simple and fast recipe for Chicken and Cheese Enchiladas. We had them last night and we all loved them!

1 can condensed cream of chix soup
1 cup salsa or picante sauce
1/2 cup sour cream - which we omitted b/c hubby doesn't like it and it still tasted fine w/out it.
2 tsp chili powder
2 cups cooked, chopped chicken
1/2 cup monterey jack cheese - we used mexican blend and increased it to ONE cup
6 flour tortillas
chopped tomato and sliced green onion optional {for garnish}

Preheat your oven to 350 degrees.
In a large bowl mix soup, salsa, sour cream and chili powder all together. Add chicken and stir. Add in shredded cheese and stir again. Divide chicken mixture among the 6 tortillas and roll them up so all sides are closed. Place them in a baking dish with seam side down. Cover with foil and bake for 40 min. You can also reserve a small amount of the sauce - before you've added the chicken and cheese - and pour a bit over the top before baking. Top with fresh chopped tomato and sliced green onion before serving.