Preheat the oven to 350 degrees F (180 degrees C).
Condensed Cream of Chicken Soup (1 can)
Sour Cream (1/2 cup)
Pace® Picante Sauce (1 cup)
Chili Powder (1/2 Tbsp)
in a medium bowl.
Stir 1 cup of the soup mixture,
Chicken (2 cups)
Monterey Jack Cheese (1/2 cup)
in a large bowl.
Divide the chicken mixture among the
6-Inch Flour Tortillas (6)
Roll up the tortillas and place seam-side down in an 11x8-inch baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
Bake for 40 minutes or until the enchiladas are hot and bubbling.
Top with the
Scallions (1 bunch)