Chicken Enchiladas from Kara

Ingredients

• 1 can Cream of Chicken Soup
• 8 oz sour cream
• 1 cup salsa
• 2 tps chili powder
• 2 cups chopped cooked chicken
• 1 cup shredded cheese
• 6-10 flour tortillas
• 1 medium tomato, chopped
• 1 green onion, sliced

Directions

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