Chicken and Cheese Enchiladas

1 can cream of chicken soup
1/2 c. sour cream
1 c. salsa
2 tsp. chili powder
2 c. chopped cooked chicken
1/2 c. shredded cheese
6-8 tortillas

1. Stir the soup, sour cream, salsa, and chili powder in a med. bowl.
2. Stir 1 c. of the mixture, chicken, and cheese in a large bowl.
3. Divide chicken mixture among tortillas. Roll up and place in baking dish. Pour remaining sauce mixture over tortillas. Cover.
4. Bake at 350 degrees for 40 minutes, or until enchiladas are bubbling.

Top with fresh garden onions and tomatoes, and a little sour cream!

I served this with seasoned mini tater tots and refried beans. It was a hit with my boys!