Campbell's Kitchen
Hands-On Time
15 Mins
Total Time
40 Mins
6 servings

How to Make It

Step 1

Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.

Step 2

Stir 1 cup soup mixture, chicken and cheese in a large bowl.

Step 3

Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in an 11 x 8 x 2-inch baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.

Step 4

Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

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