Chicken Enchiladas

Easy Chicken & Cheese Enchiladas
From: Campbell's Kitchen
Prep: 15 minutes
Bake: 40 minutes

Serves: 6

Ingredients:

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortilla (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)

Directions:

Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.

Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.

Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam-side up in a 2-quart shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.

Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.