This inexpensive family favorite was adapted from a Chicken and Cheese Enchilada recipe from Campbell's Soup. Easy to assemble, made from ingredients I usually keep on hand and very easy on the budget. Can be made as spicy as you like.
Stir the soup, sour cream, picante/salsa and chili powder in a medium bowl, set aside.
Stir 1 cup of soup mixture, beef, beans and 1/2 cup cheese in a large bowl.
Divide the beef mixture among the tortillas (1/3 to 1/2 cup). Roll up the tortillas and place them seamside up on a 11 x 8" shallow baking dish. (You may need to secure with picks. JUST MAKE SURE TO REMOVE THEM BEFORE EATING).
Pour the remaining soup mixture over the filled tortillas. Top with remaining cheese.
Cover and bake at 350 degrees for 40 minutes or until the enchiladas are hot and bubbling.