Lunch: Chicken and Cheese Enchiladas

It's hard to believe just how easy it is to make these mouthwatering enchiladas featuring chicken, green chiles, and a spicy cheese sauce served hot and bubbling from the oven.

Ingredients

1 can Campbell's® Condensed Cheddar Cheese Soup
1/2 c. milk
2 c. diced cooked chicken
1/2 c. Pace® Picante Sauce
1 can chopped green chiles
1 tsp. chili powder
8 flour tortillas

Instructions

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: You can substitute 3 cans (4. 5 ounces each) Swanson® Premium Chunk White Chicken Breast, drained, for the cooked chicken.

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