Easy Chicken and Cheese Enchiladas

01Method

1. 1

   In a medium bowl, whisk together the cream of chicken soup, sour cream, picante sauce, and chili powder until smooth.

2. 2

   Scoop about 1 cup of the sauce mixture into a separate large bowl and mix in the chicken and shredded cheese.

3. 3

   Spoon the chicken filling evenly among the tortillas, roll each one up, and arrange them seam-side up in an 11x8-inch baking dish. Pour the remaining sauce over the top and cover the dish with foil.

4. 4

   Bake at 350°F for about 40 minutes, until heated through and bubbling. Remove from the oven and scatter the chopped tomato and sliced green onion over the top before serving.