Campbell'S Creamy Chicken Enchiladas

1. 1

   Preheat oven to 350 degrees (F).

2. 2

   Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.

3. 3

   In a large bowl, stir chicken, cheese and 1 cup of picante mixture. Spread about 1/4 cup chicken mixture down the center of each tortilla.

4. 4

   Roll up and place, seam down, in a 13X9 baking dish.

5. 5

   Pour remaining picante sauce mixture over the filled tortillas. Cover the baking dish with foil.

6. 6

   Bake in preheated oven for 40 minutes or until the enchiladas are hot and bubbling.

7. 7

   Top with tomato and green onion and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.