1 can Cream of Chicken soup
8 oz. sour cream
1 cup pace picante sauce or salsa
2 tsp. chili powder
2 cups chopped cooked chicken
1 cup shredded cheese
10 fajita size tortillas
1 medium tomato, chopped
1 green onion, sliced
1 can sliced olives
Mix soup, sour cream, salsa, and chili powder. Mix one cup of the mixture with chicken and cheese. Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam side down in 3 qt. shallow baking dish. Pour remaining salsa mixture over enchiladas and bake at 350 degrees for 40 minutes.
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