Creamy Chicken Enchiladas

1 (10.75 ounce) can Cream of Chicken Soup

1 (8 ounce) container sour cream

1 cup Picante Sauce

2 teaspoons chili powder

2 cups chopped cooked chicken

1 cup shredded Monterrey Jack cheese

10 Mission® Fajita Size Flour Tortillas, warmed

1 medium tomato, chopped

1 green onion, sliced

Directions

1.Mix soup, sour cream, picante sauce and chili powder.

2.Mix 1 cup picante sauce mixture, chicken and cheese.

3.Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in 3-quart shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover.

4.Bake at 350 degrees F for 40 minutes or until hot. Top with tomato and onion.

My notes:

Instead of Picante sauce, I used a restaurant style salsa (medium heat). I added an additional teaspoon of chili powder because we like things spicy around here.  For my chicken, I had a 6 oz bag of pre-cooked, seasoned fajita chicken.  I used it, but also browned some chicken strips in a dry skillet with a little bit of cumin.  All together, I probably used 2 1/4 cups of chicken.  I did not have Monterrey Jack cheese, so I used what I had on hand which was a "fiesta blend."  I didn't use a tomato because the ones you buy in the grocery store this time of year are less than appetizing.  I drained a can of rotel really well and used it instead.  I also forgot to warm my tortillas before filling them.  Oh, and I sprinkled about a 1/2 cup of cheese on top before I put them in the oven.

So, considering all of the changes I mentioned above, was it appetizing.  I would say so.  The family loved it.  It had a nice kick to it and was definitely more of a Tex-Mex dish than traditional Mexican.  I served it with one of those seasoned rice mix thingies that come in an envelope...Spanish Rice of course...and chips and cheese dip.  My 6-year-old couldn't get enough and just kept asking for more.  I would say that's a good sign.

What will I do differently next time?  I will heat the chicken filling in the microwave until it is really warm before I fill the tortillas.  The dish was in the oven the required amount of time, but the filling wasn't as warm as it should have been.  I could have left it in longer, I suppose, but the edges of the tortillas were beginning to get a little hard.  I think this would solve the temperature problem rather than heating the tortillas.

I quit typing now, so you can run to the store and get all the stuff to make these for dinner!