Cooking Directions

• Stir the soup, picante sauce, sour cream, chili powder, tomatoes and chicken in a medium bowl.
• Place half the tortillas in a 2-quart shallow baking dish. Top with half the chicken mixture. Repeat the layers. Sprinkle with the cheese.
• Bake at 350°F. for 40 minutes or until the mixture is hot and bubbling.  Sprinkle with the green onion.  Serve with additional picante sauce and sour cream.

Ingredients

• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
• 0.75 cup Pace® Picante Sauce
• 0.75 cup sour cream
• 1 tablespoon chili powder
• 2 medium tomato, chopped (about 2 cups)
• 3 cups cubed cooked chicken or turkey
• 12 corn tortilla (6-inch), cut into 1-inch pieces
• 1 cup shredded Cheddar cheese (about 4 ounces)
• 2 green onion, sliced (about 1/4 cup)