1. Heat oven to 350. Stir soup, sour cream, picante and. Chili powder. In a medium
2. Stir 1 cup soup mixture, chicken and cheese in large bowl.
3. Divide chicken mixture among tortillas. Roll up tortillas and place seam side
down in 11x7x2" baking dish. Pour remaining soup mixture over filled tortillas.
Cover baking dish.
4. Bake 40 min. Or until enchiladas are hot and bubbling. Top with tomato and
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