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Instructions |
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Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
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Stir 1 cup soup mixture, chicken and cheese in a large bowl.
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Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
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Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato.
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| Serving
Suggestions |
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Serve with tortilla chips and cheese dip and salsa.
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Originally Submitted
2/9/2011
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