How to make it

  • Directions:
  • Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
  • Stir 1 cup soup mixture, chicken and cheese in a large bowl.
  • Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in an 11 x 7 x 2-inch baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
  • Bake for about 30 minutes or until the enchiladas are hot and bubbling. Top with the tomato, green onion, and onion.

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