1 can (10 3/4 oz.) condensed cream of chicken soup
1/2 C. sour cream
1 C. salsa or picante sauce
2 tsp. chili powder
2 C. cooked chicken, chopped or shredded
1/2 C. shredded Monterey Jack cheese
6 flour tortillas
chopped veggies for garnish (tomato, green onion, green chilies, etc.)
1. Combine the soup, sour cream, salsa, and chili powder in a large bowl and stir.
2. Stir 1 C. of this mixture, the chicken, and the cheese in a separate bowl.
3. Divide the chicken mixture among the tortillas. If you warm the tortillas slightly first, they will be easier to roll. Roll up the tortillas and place seam side up in a baking dish. Pour the remaining salsa mixture over the filled tortillas. Cover the dish with aluminum foil.
4. Bake at 350 degrees for 40 minutes. Top with garnish and serve with your favorite side dish.