Directions

1. Stir the soup, sour cream, salsa and chili powder in a bowl.
2. Stir in 1 cup of above mixture, chicken and cheese in a large bowl.
3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seamside down in a 9 by 13 inch baking pan. Pour the remaining sauce mixture over the filled tortillas. Cover and bake at 350 degrees F for 40 minutes or until enchiladas are hot and bubbling. Top with tomato and green onion.