Chicken and Cheese Enchiladas

From Campbell's: http://www.campbellskitchen.com/

Ingredients:
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese (about 2 ounces)
6 flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)
1 avocado
1 can of black beans, drained and rinsed (optional)

Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.

Stir 1 cup soup mixture and chicken in a large bowl.  (At this point you can put both bowls in the fridge and finish later.  I did this in the morning before work and then after work there wasn't as much to do to prep for dinner.)

Add cheese to the chicken and soup mixture.  Divide the chicken mixture among the tortillas.

Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish.

Pour the remaining soup mixture over the filled tortillas.  I added a bit of extra cheese on top.

Cover the baking dish and bake for 40 minutes or until the enchiladas are hot and bubbling.

Top with the tomato, avocado and/or green onion.