Chicken Enchiladas

*Submitted by Katelyn*

* 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup
* 1 container (8 oz.) sour cream
* 1 c. Pace® Picante Sauce or 1 can of chopped green chilis
* 2 tsp. chili powder
* 2 c. chopped, cooked chicken
* 1 c. shredded Monterey Jack cheese
* 10 flour tortillas (6-inch), fried in vegetable oil till soft
* 1 sm. can of refried beans
* 1 med. tomato, chopped (about 1 cup)
* 1 green onion, sliced (about 2 tablespoons)

Stir the soup, sour cream, picante sauce and chili powder in a medium bowl. Stir 1 c. picante sauce mixture, chicken and cheese in a large bowl. Spread about 1/4 c. chicken mixture down the center of each tortilla, & add about 2 Tbl. of refried beans. Roll up & place seam-side down in a 3-quart shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish. Bake at 350°F. for 40 min. or until the enchiladas are hot and bubbling. Top with the tomato and onion.