How to make it

  • 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 chicken mixture among tortillas. Roll up the tortillas and place seamside up in 2-qt. shallow baking dish. Pour remaining picante sauce mixture over filled tortillas. Cover baking dish.
  • Bake at 350 degrees for 40 min. or until enchaladas are bubbling. Top with tomato and onion.

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