Chicken and Cheese Enchiladas

Chicken and Cheese Enchiladas
Ingredients
1 10 3/4-oz. can cream of chicken soup
1 C. picante sauce
1 green onion, sliced (about 2 Tbs.)
1 sm. tomato, chopped (about 1/2 C.)
1/2 C. shredded Monterey Jack cheese
1/2 C. Sour Cream
2 C. Chopped Cooked Chicken
2 tsp. chili powder
6 6-inch flour tortillas, warmed
Directions
Preheat oven 350
Stir the soup, sour cream, Picante sauce and chili powder in a medium bowl.
Stir 1 cup Picante sauce mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas.
Roll up the tortillas and place them seam side up in 11x8-inch shallow baking dish.
Pour the remaining Picante sauce mixture over the filled tortillas.
Cover the baking dish.
Bake for 40 minutes or until the enchiladas are hot and bubbling.
Top with the tomato and onion.
Optional: Stir 1/2 cup canned black beans, drained and rinsed
into the chicken mixture before filling the tortillas.