Easy Chicken & Cheese Enchiladas

1. 1

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

2. 2

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

3. 3

   Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in an 11 x 8 x 2-inch baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.

4. 4

   Bake for 40 minutes 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.