Chicken & Cheese Enchiladas

By mamacasma

Ingredients

• 1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
• 1/2 cup milk
• 2 cups diced cooked chicken
• 1/2 cup Pace® Picante Sauce
• 1 can (about 4 ounces) chopped green chiles
• 1 teaspoon chili powder
• 8 flour tortillas (8-inch), warmed

Preparation

Step 1

Stir the soup and milk in a small bowl.

Stir 2 tablespoons soup mixture, chicken, picante sauce, chiles and chili powder in a medium bowl.

Spoon about 1/3 cup chicken mixture down the center of each tortilla. Roll the tortillas around the filling and place seam-side down in a greased 3-quart shallow baking dish.

Pour the remaining soup mixture over the filled enchiladas. Cover the baking dish.

Bake at 375°F. for 35 minutes or until the filling is hot.

TIP Easy Substitution: You can substitute 3 cans (4.5 ounces each) Swanson® Premium Chunk White Chicken Breast, drained, for the cooked chicken.