Ingredients

• 1 can cream of chicken soup
• 1/2 cup sour cream
• 1 cup Pace Picante sauce
• 2 tsp chili powder
• 2 cups chicken, cooked and shredded
• 1/2 cup shredded monterey jack cheese
• 6 flour tortillas

Directions

1. Stir soup, sour cream, picante sauce and chili powder in medium bowl.

2. Stir 1 cup picante sauce mixture, chicken and cheese in large bowl.

3. Divide chicken mixture among tortillas. Roll up tortillas and place seamside up in baking dish.

4. Pour remaining picante sauce mixture over filled tortillas.

5. Cover dish and bake at 350 for 40 minutes.

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