Sour Cream Chicken Enchiladas

• 2 cups cooked chicken (shred or diced)
• 1 (10 3/4 ounce) cream of chicken soup
• 3 ounces cream cheese, softened
• 1/2 cup sour cream
• 1 cup salsa
• 1/2 teaspoon chili powder (or to taste)
• 8 (6 inch) flour tortillas
• 1/2 cup cheddar cheese
• 1 plum tomato, chopped
• 1 tablespoon green onion, diced

Directions:

1. 1
   In a medium bowl mix soup, cream cheese, sour cream, salsa and chili powder.
2. 2
   In a large bowl mix chicken, cheese and only 1 cup of salsa mixture.
3. 3
   Place 3 tablespoons of chicken mixture in each tortillas. Roll up tortillas and place seamside up on a grease sprayed 11 x 7 baking dish.
4. 4
   Pour remaining salsa mixture over filled tortillas. Cover dish with foil.
5. 5
   Bake in a 350 degree oven for 45 minutes or until hot and bubbling.
6. 6
   Top with cheddar cheese and return to oven for 5 minutes. Sprinkle top with chopped tomatoes and diced green onion. (If desired spoon additional salsa on top.).
7. 7
   Enjoy!

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