Chicken Enchiladas 2

2 1/2 serving(s) cream of chicken soup
1/2 cup(s) fat-free sour cream
1 cup(s) Pace picante sauce
2 tsp chili powder
1 pound(s) uncooked boneless, skinless chicken breast
1/2 cup(s) Weight Watchers Reduced-Fat Shredded Mexican Cheese
6 La Tortilla 6.5" Smart & Delicious Original Whole Wheat tortillas

Instructions
1. Boil chicken for approximately 20 minutes or until done, let cool, and then shred.
2. Stir the soup (1 can total - Campbell's Healthy Request or 98% fat free), sour cream, picante sauce, and chili powder in a medium bowl.
3. Stir 1 cup picante sauce mixture, chicken, and cheese in a large bowl.
4. Divide the chicken mixture among the tortillas. Roll up the tortillas and place them in an 11x9" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
5. Bake at 350 for 40 minutes or until the enchiladas are hot and bubbling. Top with lots of lettuce and tomato.