Creamy Chicken Enchiladas

One can Cream of Chicken soup

8 oz sour cream

4 oz. cream cheese, softened

2 tsp minced garlic

1 cup picante sauce, pureed (or one can of enchilada sauce)

1/2 cup chopped red onion

2 tsp chili powder

3 cups chopped cooked chicken

3 cups shredded Monterey Jack cheese

12 flour tortillas

1 large tomato, chopped

4 green onions, sliced

Chopped cilantro

Guacamole- optional

Preheat oven to 350 degrees. Line 9×13 pan with parchment paper. Stir soup, sour cream, cream cheese, garlic, picante sauce, red onion and chili powder in a medium bowl. In a large bowl, stir 1 1/2 cups of the sauce mixture with the chicken & 1 1/2 cups of the cheese. Spread about 1/3 cup of the chicken mixture down the center of each tortilla. Roll up and place seam-side-down in prepared dish. Scoop remaining sauce over the filled tortillas. Sprinkle with remaining cheese. Loosely cover with foil. Bake for 45 minutes or until enchiladas are hot and bubbling. Top with tomato, cilantro, and green onion. Add a dollop of guacamole, if desired.