Chicken and Cheese Enchiladas

1 can progresso gluten free enchilada soup
1/2 cup sour cream
1 cup pace picante sauce
2 teaspoons chili powder
2 cups cooked, chopped chicken
1/2 cup shredded monterey jack cheese
Corn tortillas
Chopped onion and tomato for garnish

1. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2. Stir 1 cup of the above mixture with the chicken and cheese in a large bowl.
3. Divide the chicken mixture among the tortillas. Roll them up and place in a shallow baking dish. (I heard that brushing the corn tortilla with a tiny bit of oil first will prevent them from tearing, does this work?)
4. Pour the remaining picante sauce mixture over the filled tortillas.
5. Cover with foil and bake at 350 for 40 minutes. Remove foil and cook 5 minutes more.
6. Garnish as desired.