Prep Time:
10 mins
Cook Time:
40 mins
Total Time:
50 mins
Servings:
6
Yield:
6 enchiladas
Ingredients
Directions
Stir soup, sour cream, picante sauce, and chili powder in a medium bowl until combined.
Transfer 1 cup of the soup-sauce mixture into a large bowl; stir in chicken and cheese.
Divide chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11×8-inch shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
Bake at 350 degrees F until the enchiladas are hot and bubbling, about 40 minutes. Top with tomato and onion.
Recipe Tip
Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas.
Nutrition Facts (per serving)
| 456 | Calories |
| 19g | Fat |
| 46g | Carbs |
| 23g | Protein |
