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Mix soup, sour cream, picante sauce and chili powder. Mix 1 c picante sauce mixture with chicken and cheese. Spread 1/4 c chicken mixture down center of each tortilla. Roll up and place seam side down in 3 qt. shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover. Bake at 350 for 40 minutes or until hot. Top with tomato and onion.
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