Cooking Directions

• Stir the soup and picante sauce in a small bowl.
• Stir 1/2 cup soup mixture, 1/4 cup cheese and the chicken in a medium bowl.
• Spoon about 1/3 cup chicken mixture down the center of each tortilla.  Roll up and place seam-side down into a 2-quart microwavable dish.  Pour the remaining soup mixture over the filled enchiladas.  Cover the dish.
• Microwave on HIGH for 5 minutes or until the enchiladas are hot.  Serve topped with chopped fresh cilantro or sliced green onions, and additional picante sauce on the side, if desired.

Ingredients

• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
• 1 cup Pace® Picante Sauce
• 0.5 cup shredded Cheddar cheese
• 2 cups cubed cooked chicken or turkey
• 8 flour tortilla (6-inch), warmed