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Stir the soup, sour cream, picante sauce and chili powder in medium bowl.
Stir 1 cup of picante sauce mixature, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortilla. Roll up the tortillas and place them seam side up in 11 x 8 shallow baking dish. Pour remaing picante sauce mixture over the filled tortillas, top with Black olives. Cover the baking dish.
Bake at 350 for 40 minutes or until the enchilades are hot and bubbling. Top with tomato and onion. We also add shredded lettuce and sour cream.
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