Creamy Chicken Enchiladas

10-3/4  ounces		Campbell's® Condensed Cream of Chicken Soup
8  ounces		sour cream
1  cup		Pace® Picante Sauce
2  teaspoons		chili powder
4  ounces		chopped cooked chicken
1  cup		shredded Monterey Jack cheese
6  pieces		Mission® Fajita Size Flour Tortillas, warmed 1 medium tomato

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Mix soup, sour cream, picante sauce and chili powder.
Mix 1 cup picante sauce mixture, chicken and cheese.
Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in 3-quart shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover.
Bake at 350 degrees F for 40 minutes or until hot. Top with tomato and onion.