Heat the oven to 350°F
Stir the soup, sour cream, picante sauce and chili powder in a mediumbowl
Stir 1 cup soup mixture, chicken and cheese in a large bowl
Season the mixture with salt and pepper
Divide the chicken mixture among the tortillas
Roll up the tortillas and place seam-side down in an 11 x8 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
Top with the tomato and onion
