Ready in 1 hour
This is my healthy adaptation of an old recipe off the back of a soup can. It is easy. It is delicious. Real comfort food. Tastes even better leftover and reheated. All you need to complete the meal is a big combination salad.
"I used sour cream because I didn't have any plain yogurt but it turned out really good. Will make again. Thanks!"
Preheat oven to 350 F.
Stir together the soup, yogurt, picante sauce, and chili powder.
Remove one cup of the chicken soup/picante sauce mixture and combine it with the chicken and half of the cheese.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side down in an 8 x 11 inch shallow baking dish. Pour the remaining soup/picante sauce mixture over the filled tortillas. Sprinkle the rest of the cheese evenly over the top. Cover the baking dish.
Bake 40 minutes or until the enchiladas are hot and bubbling.