Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1 cup picante sauce mixture, chicken, taco seasoning and cheese in a large bowl.
Spread about 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam-side down in a 3-quart shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
Bake at 350°F. for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
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|Serving Size: 1 Serving (654g)|
|Recipe Makes: 6|
|Calories from Fat: 474 (28%)|
|Amt Per Serving||% DV|
|Total Fat 52.7g||70 %|
|Saturated Fat 15.9g||80 %|
|Monounsaturated Fat 23.7g|
|Polyunsanturated Fat 9.6g|
|Cholesterol 66.3mg||20 %|
|Sodium 3816.8mg||132 %|
|Potassium 946.6mg||25 %|
|Total Carbohydrate 246.3g||72 %|
|Dietary Fiber 16.4g||65 %|
|Sugars, other 229.9g|
|Protein 58.4g||83 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1711
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