Easy Chicken & Cheese Enchiladas

1. 1

   Heat the oven to 350F 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.

4. 4

   Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish.

5. 5

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

6. 6

   Top with tomato and onion.

7. 7

   RECIPE TIPS:.

8. 8

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

9. 9

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

10. 10

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

11. 11

    For dessert serve prepared refrigerated flan.

* Per serving · 4 servings · Values may vary.

No additional tips available.