Easy Chicken & Cheese Enchiladas (from
CampbellsKitchen.com)

10-3/4  ounces		Campbell's® Condensed Cream of Chicken Soup
1/2  cup		sour cream
1  cup		Pace® Picante Sauce
2  teaspoons		chili powder
4  ounces		chopped cooked chicken
2  ounces		cup shredded Monterey Jack cheese
6		flour tortillas (6-inch),s warmed
1/2  cup		small tomato, chopped
2		green onion,s sliced

Tip: For nutritional information on all the ingredients in Easy Chicken & Cheese Enchiladas (from CampbellsKitchen.com) just click on each ingredient name. Then adjust the serving size for any Easy Chicken & Cheese Enchiladas (from CampbellsKitchen.com) ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

1 Heat the oven to 350 degrees F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2 Stir 1 cup soup mixture, chicken and cheese in a large bowl.
3 Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
4 Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.