1. Stir the soup, sour cream, salsa and chili powder in a medium bowl. 2. Stir 1 cup soup mixture, chicken and cheese in a large bowl. 3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side down in a 11" x 8" shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish. 4. Bake at 350F for 40 minutes, or until the enchiladas are hot and bubbling. Remove cover for last 5 minutes if you like them browned on top. 5. Top with tomato and onion. ---------------------------------------------------------------------------
Nutrition
Ingredients
