Creamy Chicken & Cheese Enchiladas

1 {10 3/4 ounces} can Cream of Chicken soup
1/2 cup sour cream
1 cup picante sauce
2 tsp chili powder
2 cups chopped chicken {or 2 cans of chicken}
1/2 cup shredded cheese {I use mexican blend}
6 {6 inch} flour tortillas, warmed
1 small tomato, chopped {optional}
1 green onion, sliced {optional}

Heat oven to 350
Stir the soup, sour cream, picante sauce and chili powder in a medium bowl
Stir 1 cup of soup mixture, chicken and cheese in a larg bowl
Divide the chicken mixture among the tortillas
Roll up the tortillas and place seam-side up in a 2-qt baking dish
Pour the ramining soup mixture over the filled tortillas
Cover the dish with foil
Bake for 40-50 minutes or until the enchiladas are hot and bubbling
{Optional} Top the enchiladas with extra cheese, tomato and onion

*recipe adapted from Campbell's Kitchen