4 c. chopped cooked chicken
1 (8 oz.) container sour cream
2-3 diced green onions
1 can cream of chicken soup
Flour or corn tortilla shells
Chili powder
Picante sauce
Grated cheese: cheddar & mozzarella
1 env. enchilada sauce mix

In skillet combine onions, chicken, sour cream, 2 teaspoons chili powder and 3 tablespoons picante sauce. Cook on medium heat, stirring often to combine thoroughly.

In saucepan combine soup, 1/2 package of enchilada sauce mix and 1/2 can of water. Cook on low heat, stirring often, until smooth and creamy. Spoon chicken mixture in tortillas and roll them up, placing them in a cake pan. Pour soup mixture over tortillas, spreading evenly. Top with grated cheese and sprinkle with chili powder. Bake for 20 minutes at 350 degrees or until cheese bubbles.