Bert's Creamy Chicken Enchiladas

1 can Cream of Chicken soup
1 8z container sour cream
1 cup picante sauce
2 tsps chili powder
2 cups chopped cooked chicken
1 cup shredded Monterrey jack cheese
10 6 in flour tortillas
1 med tomato chopped
1 green onion, sliced

Directions:
Stir in soup, sour cream, picante sauce and chili powder in medium bowl.

Stir 1 cup picante sauce mixture, chicken and cheese in large bowl.

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

Bake 350 degrees for 40 minutes or until enchiladas are hot and bubbling. Top with tomato and onion.