Chicken Enchiladas

1 can cream of chicken soup
1/2 cup sour cream
1 cup Pace picante sauce (I used mild)
2 tsp chili powder
2 cups of chopped cooked chicken
1/2 cup shredded monterey jack cheese ( I always add extra)
6 flour tortillas, warmed

Stir soup, sour cream, picante sauce and chili powder together. Take 1 cup of the mixture and mix with the chicken and cheese in a large bowl. Divide chicken mixture among the tortillas. Roll up and place in a shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas, and garnish with cheese. Cover the baking dish. Bake at 350 for 40 minutes.

I like it best with a chopped tomato and chopped green onion on the top- I didn't know how to include that for you! Also good with a little extra sour cream on the side.