Easy Chicken & Cheese Enchiladas

1 can Campbells condensed cream of chicken soup
1/2 cup sour cream
1 cup pace picante sauce
2 tsp chili powder
2 c chopped cooked chicken
1/2-1 c shredded monterey jack cheese
1 can black beans (rinsed & drained)
6 flour tortillas
1 small tomato chopped (about 1/2 cup)
green onions sliced to taste

1.  Stir the soup, sour cream, picante sauce and chili powder in med bowl.
2.  Stir 1 cup mixture, chicken & cheese, black beans in a large bowl.
3.  Divide the chicken mixture among the tortillas rollup tortillas and place them seamside up in 11X8' shallow baking dish.  Pour remaining soup mixture over teh filled tortillas, cover the baking dish with tinfoil.
4.  Bake at 350 for 40 minutes or until enchiladas are hot and bubbling.  Top with tomatoes and onions.