| | Directions | | Stir the soup, sour cream, picante or Rotel and chili powder in a medium bowl. Stir in one cup of mixture, chicken and cheese in a large bowl. Divide the chicken mixture among the tortillas. Roll up and place seamside up in an 11x18 shallow baking dish. Pour the remaining picante sauce/Rotel mixture over the filled tortillas. Cover with foil. (May add more cheese if you wish.) Bake at 350° for about 40 minutes or until enchiladas are hot and bubbling. Top with tomato and onion. |
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| Ingredients | | - |  | 1 can cream of chicken soup (10 1/4 ounce can) |
| - | | 1/2 cup sour cream |
| - | | 1 cup picante sauce OR 1 can Rotel tomatoes |
| - | | 2 teaspoons chili powder |
| - | | 2 cups chopped, cooked chicken |
| - | | 1 cup shredded Monterrey Jack or Cheddar Cheese |
| - | | 6 flour or corn tortillas |
| - | | 1 tomato, chopped (small) |
| - | | 1 green onion, sliced |
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