Chicken Enchiladas

1. 1

   In medium bowl, blend together soup and sour cream; set aside. In large bowl, toss together chicken, onion, 4 ounces Cheddar and picante sauce.

2. 2

   Moisten with about 1/4 of soup mixture.

3. 3

   Divide chicken mixture evenly among tortillas by spooning across center. Blend broth into remaining soup mixture.

4. 4

   Cover bottom of greased 9 x 13-inch baking dish with some soup mixture.

5. 5

   Roll tortillas tightly and place seam side down in single layer.

6. 6

   Spread with remaining soup mixture and sprinkle with remaining 4 ounces Cheddar.

7. 7

   Bake at 350u00b0 for about 35 minutes.

No additional tips available.