Creamy Chicken Enchiladas

1 can (10 ¾ oz.) Cream of Chicken Soup

8 oz. sour cream

1 cup mild picante sauce

6-8oz. mild enchilada sauce

1 tsp. chili power

2 cups chopped cooked chicken

1 ½ cups grated cheddar cheese

8 flour tortillas

1 medium tomato, diced

lettuce shredded

Mix together soup, sour cream, picante sauce, enchilada sauce and chili power in a separate bowl. Combine 1 cup of mixture with the chicken and most of the cheese (reserving enough cheese to sprinkle over the top). Spray a 9 x 13 pan with a non-stick spray. Spread about ¼ cup of chicken mixture down the center of each tortilla. Roll up and place seam side down in pan. Pour the remaining sauce over the enchiladas. Sprinkle with remaining cheese and bake at 350 degrees for 40 min. Top with the tomato and lettuce or onion.