Ingredients

Instructions

  1. Pre-heat oven to 350* degrees F.
  2. In a medium bowl, stir together soup, sour cream, picante sauce (I use Pace Medium) and the chili powder.
  3. In another bowl, mix together only 1 cup of the sauce mixture with the shredded chicken and 1/2 cup of the cheese.
  4. Warm tortillas in a damp paper towel for approx 10 seconds in the microwave.
  5. Lay tortillas out and divide the chicken mixture evenly among the tortillas, running the filling down the center of each, roll up and lay them in an 11x8 baking dish.
  6. Pour the remaining sauce mixture over the tops of enchiladas, and sprinkle with the other 1/2 cup of cheese.
  7. Cover with foil and bake for 30 - 35 minutes, remove foil and bake an additional 5 minutes.
  8. Remove from oven, sprinkle chopped tomatoes and scallion over the top of dish (this is optional -- I leave both on the side of the plate on top of some shredded lettuce**). Serve with additional picante sauce and sour cream at the table. (**I like to line each plate with shredded lettuce for color and texture).
  9. Enjoy!