2 cooked, cubed Chicken
1 cup Picante Sauce
1 can (10 3/4 oz.) condensed cream of chicken soup
1 container (8 oz.) sour cream
2 teaspoons chili powder
1 cup (4 oz.) shredded Monterey Jack cheese
12 (6-inch) flour tortillas
1 medium tomato, chopped (about 1 cup)
1 green onion, sliced (about 2 tablespoons)

Mix picante sauce, soup, sour cream and chili powder. Reserve 1 cup. Mix 1 cup picante sauce mixture, chicken and cheese. 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 and bake at 350°F for 40 minutes or until hot. Top with additional picante sauce, tomato and onion. Refrigerate leftovers.