Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1 cup picante sauce mixture, chicken and cheese in large bowl.
Divide chicken mixture among tortillas. Roll up the tortillas and place seamside up in 2-qt shallow baking dish. Pour remaining picante sauce mixture over filled tortillas. Cover baking dish.
Bake at 350 for 40 min. or until enchiladas are hot and bubbling. Top with tomato and onion.
Serving
Suggestions
Serve with Spanish Rice
Originally Submitted
2/12/2010
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