Creamy Beef Enchiladas

This is sooo yummy!
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup
1 (8 ounce) container sour cream
1 cup Pace® Picante Sauce (I use my easy homemade salsa. see below)
2 teaspoons chili powder (or Cayenne and a little Taco Seasoning or similar)
1lb cooked ground beef
1 1/2 to 2 cups shredded Mexican or Taco cheese mixture
10 Mission® Fajita Size Flour Tortillas, warmed
1 medium tomato, chopped
1 green onion, sliced

Directions
1.Mix soup, sour cream, picante sauce and chili powder.
2.Mix 1 cup picante sauce mixture, beef and cheese.
3.Spread about 1/4 cup beef mixture down center of each tortilla. Roll up and place seam-side down in 3-quart shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover.
4.Bake at 350 degrees F for 35-40 minutes or until hot. Top with tomato and onion.

Kim's Homemade Salsa
1 can tomatoes (can be whole, pieces, etc.)
1 can rotel
1/2 bunch of cilantro (the leafy things)
1 white or yellow onion
Garlic, as much as taste allows ( I use about 1 Tbs of the jar kind)
Salt & Pepper
McCormick's Garlic and Herb spice
Cayenne pepper, to taste

Drain tomatoes and rotel. Add all of above to blender. Blend and refrigerate! Other spices can be used in place of the Mrs. Dash, and a jalapeno pepper can be added if not spicy enough.

I'm going to try a low(ish) fat way tonight with:
Fat Free soup
2% cheeses
Non-fat sour cream
98/2 ground beef
Mission Carb Balance tortillas (my fave)
I'll post the results tomorrow!