Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seamside up in an 11 x 8 shallow baking dish. Pour the remaining picate sauce mixture over the filled tortillas. Cover the baking dish.
Bake at 350 for 40 min. or until the enchiladas are hot and bubbling. Top with tomato and onion.
Originally Submitted
7/12/2009
0 Out of 5 from
0 reviews
You can add this Easy Chicken and Cheese Enchildas recipe to your own private DesktopCookbook.
