Preheat the oven to 350 degrees F (180 degrees C).
Stir the Campbell’s® Condensed Cream of Chicken Soup (1 can), Sour Cream (1/2 cup), Pace® Picante Sauce (1 cup) and Chili Powder (2 teaspoon) in a medium bowl.
Stir 1 cup of the soup mixture, Chicken (2 cup) and Monterey Jack Cheese (1/2 cup) in a large bowl.
Divide the chicken mixture among the 6-Inch Flour Tortilla (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 Tomato (1) and Scallion (1).