Stir the soup, sour cream, picante sauce and chili powder in a medium bowl. Stir 1 c. picante sauce mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seamside up in 8x11 baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
Bake at 350 for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
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