Submitted by Meredith Burkholder, Verona, Mo.
• 1 can cream of chicken soup
• 1/2 C sour cream
• 1 C picante sauce
• 2 tsp chili powder
• 2 C chopped, cooked chicken
• 1/2 C shredded Monterey jack cheese
• 6 flour tortillas, warmed
• 1 small tomato chopped
• 1 green onion, sliced
Stir soup, sour cream, picante sauce and chili powder in a medium bowl. Stir 1 cup of soup mixture, chicken and cheese in a large bowl. Divide chicken mixture between tortillas. Roll up tortillas and place seam side down in 11x7x2” pan. Pour remaining soup mixture over filled tortillas. Cove and bake 40 minutes at 350 degrees or until hot and bubbly. Top with tomatoes and onions.
