Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1 cup soup mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in an 11 x 8 x 2-inch baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
TIP Ingredient Note: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas, if desired.
TIP Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
TIP Serving Suggestion: Serve with iceberg lettuce salad mixed with carrots and red cabbage and a red wine vinaigrette. For dessert serve prepared refrigerated flan.
TIP Chef Tip: Try this shrimp version with a smoky kick! Substitute 1 pound cooked shrimp (41-50 count), peeled, deveined and tails removed, for the chicken. Use 1 canned chipotle chile pepper, diced and 1 teaspoon adobo sauce instead of the chili powder. Then, substitute Mexican blend cheese for the Monterey Jack cheese. Top the baked enchiladas with 2 tablespoons fresh chopped cilantro leaves instead of the green onion.
Nutritional Values per Serving using Campbell's Cream of Chicken Soup: Calories 329, Total Fat 16g, Saturated Fat 7g, Cholesterol 64mg, Sodium 1009mg, Total Carbohydrate 26g, Dietary Fiber 4g, Protein 20g, Vitamin A 17%DV, Vitamin C 5%DV, Calcium 15%DV, Iron 12%DV
Nutritional Values per Serving using Campbell's 98% Fat Free Cream of Chicken Soup: Calories 309, Total Fat 14g, Saturated Fat 6g, Cholesterol 62mg, Sodium 796mg, Total Carbohydrate 25g, Dietary Fiber 3g, Protein 20g, Vitamin A 18%DV, Vitamin C 3%DV, Calcium 15%DV, Iron 11%DV