Cooking Directions

• Heat the oven to 375°F.  While the oven is heating, 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 for 35 minutes or until the filling is hot.  Serve topped with chopped fresh cilantro and additional picante sauce, if desired.

Ingredients

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