Heat oven to 350 degrees. Stir soup, sour cream,
picante sauce and chili powder in a medium bowl.
Stir 1 cup soup mixture, chicken, and cheese in a
large bowl.
Divide the chicken mixture among the tortillas. Roll
up the tortillas and place seam-side down in an
11x8x2- inch baking dish. Pour the remaining soup
mixture over the filled tortillas. Cover the baking
dish.
Bake for 40 minutes or until the enchiladas are hot
and bubbling. Top with the tomato and onion.
Originally Submitted
12/12/2015
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