Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1 cup picante sauce mixture, chicken 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 350F. for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
Prep: 20 minutes
Bake: 40 minutes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (762g)|
|Recipe Makes: 6|
|Calories from Fat: 520 (28%)|
|Amt Per Serving||% DV|
|Total Fat 57.8g||77 %|
|Saturated Fat 18.1g||91 %|
|Monounsaturated Fat 24.6g|
|Polyunsanturated Fat 9.7g|
|Cholesterol 70.3mg||22 %|
|Sodium 4378.2mg||151 %|
|Potassium 1043.4mg||27 %|
|Total Carbohydrate 270.3g||79 %|
|Dietary Fiber 19.6g||78 %|
|Sugars, other 250.7g|
|Protein 63.6g||91 %|
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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: 1874
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