Ingredients

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, stir together the soup, sour cream, picante sauce & chili powder.
  3. In a large bowl, stir together ONE cup of the soup mixture, the chicken & cheese.
  4. Divide the chicken mixture among the tortillas, roll them up & place them seamside up in a 11"x8" shallow baking dish.
  5. Pour remaining soup mixture over the filled tortillas, then cover with aluminum foil.
  6. Bake 40 minutes or until enchiladas are hot & bubbling, then top with tomato & onion.