Ingredients

• 1 , 10.5 ounce
• 0.5 cups sour cream
• 1 cup Pace® Picante Sauce
• 2 teaspoons chili powder
• 2 cups chopped cooked chicken
• 0.5 cups shredded Monterey Jack cheese
• 6 , 6-inch
• 1 small tomato , chopped
• 1 green onion , sliced

Instructions

1. 1 Stir soup, sour cream, picante sauce, and chili powder in a medium bowl until combined.
2. 2 Transfer 1 cup of the soup-sauce mixture into a large bowl; stir in chicken and cheese.
3. 3 Divide chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11x8-inch shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
4. 4 Bake at 350 degrees F until the enchiladas are hot and bubbling, about 40 minutes. Top with tomato and onion.

Nutrition per serving