1.) Heat the oven to 350. Stir the soup, sour cream, salsa, and chili powder in a medium bowl.
2.) Stir 1 cup salsa mixture, chicken and cheese in a large bowl.
3.) Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in a 9x13 baking dish. Pour the remaining salsa mixture over the filled tortillas. Cover the baking dish.
4.) Bake for 40 min. or until the enchiladas are hot and bubbling. About 10 min. until done add the chopped tomatoes and onions on top to make it pretty.
A tip from the original recipe which I haven't tried yet, but definitely may in the future is try stirring in 1/2 cup canned black beans, drained and rinsed into the chicken mixture before filling tortillas.
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|Serving Size: 1 Serving (133g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 114 (57%)|
|Amt Per Serving||% DV|
|Total Fat 12.7g||17 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 58.3mg||18 %|
|Sodium 369.8mg||13 %|
|Potassium 295mg||8 %|
|Total Carbohydrate 5.1g||2 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 4g|
|Protein 16.6g||24 %|
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Calories per serving: 201
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