Creamy Chicken Enchiladas

1. 1

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

2. 2

   Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.

3. 3

   Spread about 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam-side down in a 3-qt shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.

4. 4

   Bake at 350 for 40 mins or until the enchiladas are hot and bubbling. Top with the tomato and onion.

* Per serving · 4 servings · Values may vary.

No additional tips available.