Easy Chicken And Cheese Enchiladas

1 can cream of chicken soup 

1/2 cup sour cream 

1 cup Pace Picante Sauce medium 

2 t. chili powder 

2 cups chopped cooked chicken {I used 3 cans cooked chicken} 

1/2 cup shredded Monterey Jack cheese 

1 can Refried beans 

2 cups cooked rice 

flour tortillas 

1 small tomato, chopped {optional} 

1 green onion, sliced {optional} 

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

2. Stir in chicken and cheese. 

3. Put a spoonful of refried beans down the center of the tortilla, 

4. Top it with a spoonful of rice and then a spoonful of the chicken mixture down the center of the rice. 

5. Sprinkle it with cheese, roll up the tortilla and place them seam side down in a 13 x 9 baking dish. 

6. Bake at 350 for 40 minutes or until the enchiladas are hot and bubbling. 7. Top with cheese, tomatoes and onions before serving. Our picky little eater even loved these!!!