EASY Chicken Enchiladas

1 can (10 3/4 ounces) Condensed Cream of Chicken Soup  (Regular or 98% Fat Free)
1/2 cup sour cream
1 cup Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Cheddar cheese
6 flour tortillas (6-inch)

• Heat the oven to 350°F. 
• Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
• Stir 1 cup soup mixture, chicken and cheese in a large bowl.
• Divide the chicken mixture among the tortillas.  Roll up the tortillas and place in a 2-quart shallow baking dish.  Pour the remaining soup mixture over the filled tortillas. 
• Bake for 30 minutes or until the enchiladas are hot and bubbling. Top with some cheese and cook another 10 min.

*****SO EASY AND VERY YUMMY!!!!!!

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