Chicken Enchiladas

Directions

1. 1
   In medium bowl, blend together soup and sour cream; set aside. In large bowl, toss together chicken, onion, 4 ounces Cheddar and picante sauce.
2. 2
   Moisten with about 1/4 of soup mixture.
3. 3
   Divide chicken mixture evenly among tortillas by spooning across center. Blend broth into remaining soup mixture.
4. 4
   Cover bottom of greased 9 x 13-inch baking dish with some soup mixture.
5. 5
   Roll tortillas tightly and place seam side down in single layer.
6. 6
   Spread with remaining soup mixture and sprinkle with remaining 4 ounces Cheddar.
7. 7
   Bake at 350° for about 35 minutes.