We had this the other night and Aaron liked it so much he said it needed to go on the regular rotation--so there you go.
1 1/2 cups cheddar or monterey jack cheese
flour tortillas
1 can cream of chicken soup
1 cup salsa
1 cup sour cream
2 t chili powder
1-2 tomatoes, diced
2 stalks green onion, diced
Preheat oven to 350 degrees. Mix in a bowl the cream of chicken soup, salsa, sour cream and chili powder. Set aside. Mix together the chicken, cheese and 1 cup of the soup mixture. Fill tortillas with about 1/3 cup chicken mixture and roll up. Place seam side down in baking dish. Pour remaining soup mixture over the top. Cover with tin foil and bake for 40 minutes. Top with tomatoes and green onion before serving. Goes well with Mexican Corn.
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