Easy Chicken & Cheese Enchiladas 8 Recipe

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.