Easy Cheesy Chicken Enchiladas

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   1.Heat the oven to 350u00b0F Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.

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   2.Stir 1 cup soup mixture, chicken and cheese in a large bowl.

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   3.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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   4.Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

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   5.Ingredient Note: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas, if desired.

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   6.Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson(R) Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.

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   7.Serving Suggestion: Serve with iceberg salad mixed with carrots and red cabbage and a red wine vinaigrette.

* Per serving · 4 servings · Values may vary.

No additional tips available.