1mediumavocado,mashed and mixed w/ a little sour cream & picante sauce (quick guacamole)
Instructions
Preheat oven to 350°F. Spray 9x13-inch pan with nonstick spray.
In a medium bowl, stir together the soup, sour cream, picante sauce and chili powder.
In a large bowl, stir 1 cup of the sauce mixture with the chicken and 1 cup of the cheese.
Spread about ¼ cup of the chicken mixture down the center of each tortilla. Roll up and place seam-side-down in prepared dish. Scoop remaining sauce over the filled tortillas. Sprinkle with remaining cheese. Spray a piece of foil with nonstick spray. Place sprayed-side-down on enchiladas and cover tightly.
Bake for 40 minutes, or until enchiladas are hot and bubbling. Top individual servings with tomato and onion. Add a dollop of guacamole, if desired.