I found this recipe from Campbell's for Chicken Enchiladas and thought I would try it. While not the best I have made, they were still pretty good.
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 flour tortillas, warmed (I used wheat)
Stir soup, sour cream, salsa, and chili powder in bowl.
Stir 1 cup salsa mixture, chicken and cheese in another bowl. Divide chicken mixture among tortillas. Roll up and place seam side down in 2-qt. baking dish. Pour remaining salsa mixture over filled tortillas. Cover baking dish. Bake at 350 degrees for 40 min. or until hot and bubbly.