Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1 cup soup mixture, chicken and cheese in a large bowl.
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.
Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
Ingredient Note: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas, if desired.
Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
Chef Tip: Try this shrimp version with a smoky kick! Substitute 1 pound cooked shrimp (41-50 count), peeled, deveined and tails removed, for the chicken. Use 1 canned chipotle chile pepper, diced and 1 teaspoon adobo sauce instead of the chili powder. Then, substitute Mexican blend cheese for the Monterey Jack cheese. Top the baked enchiladas with 2 tablespoons fresh chopped cilantro leaves instead of the green onion.
Serving Suggestion: Serve with fresh lime wedges- these enchiladas are even more delicious drizzled with fresh lime juice.
Make Ahead Freezer Meal: Omit or reserve the tomato and green onion as optional toppings. Assemble as directed (without tomato and green onion- theyre best prepared fresh before serving), wrap tightly and freeze. From frozen, bake, covered, for 1 hour and 20 minutes. Or, thaw in the refrigerator, bake, covered, for 50 minutes. Top with the optional tomato and green onion before serving, if desired.
Tonight was my second time making this particular chicken enchilada recipe. I purchased a rotisserie chicken because I needed a quick dinner. After I got home I looked for rotisserie chicken ideas and came across this recipe and realized I'd made this one before. Most of the ingredients are common in my house however I didn't have picante sauce so I used salsa and a little taco sauce instead. I topped it with cheddar cheese because that's all I had. My family liked being able to top it with more cheese, fresh pico de gallo and sour cream since their tastes vary. This recipe served 6. There were no leftovers after 3 adults and three middle schoolers ate. I will keep this recipe handy.
These are surprisingly very good with the flavor and the ease in which to prepare. I had looked over the recipe several times, read the reviews, hesitated, and then thought why not just go ahead and try it. After preparing them and having the whole family agree to liking them to the point that it was requested to make them again soon - I was then thinking, why did I hesitate for so long? The only downside is that I knew from the start that I had to double the recipe, but I should have tripled it instead! I had some diced tomatoes, chopped onion, sour cream, and additional shredded cheese to add as family members wanted. However, the additional toppings aren't really necessary as the dish is very tasty on its own. I tried one without the toppings to test, and the additional toppings just added a boost that is optional and an individual choice.