Cooking Directions

• Set the oven to 400°F.  While the oven is heating, stir the soup, 1/2 cup salsa verde and 1/2 cup cheese in a medium bowl.
• Heat the oil in a 12-inch nonstick skillet over medium-high heat.  Add the onion and garlic and cook for 5 minutes or until the onion is tender-crisp, stirring occasionally.
• Add the beef and pepper to the skillet and cook until the beef is well browned, stirring often to separate meat.  Pour off any fat.  Stir in the corn and about 1 1/4 cups soup mixture.
• Spread the remaining 1/4 cup salsa verde in the bottom of an 11x8x2-inch baking dish.  Divide the beef mixture among the tortillas.  Roll up the tortillas around the filling.  Place the filled tortillas, seam-side down, into the baking dish.  Spread the remaining soup mixture over the filled tortillas.  Sprinkle with the remaining 1/4 cup cheese.
• Bake for 15 minutes or until the enchiladas are hot and the cheese is melted.  Sprinkle with the cilantro and serve with additional salsa verde, if desired.

Ingredients

• 1 can (10 1/2 ounces) Campbell's® Condensed Cream of Sweet Corn Soup
• 0.75 cup Pace® Salsa Verde
• 0.75 cup shredded pepper Jack cheese
• 1 tablespoon vegetable oil
• 1 medium onion, chopped (about 1/2 cup)
• 2 cloves garlic, minced
• 1 0% extra lean ground beef
• 1 medium red bell pepper, diced (about 1/2 cup)
• 0.5 cup frozen whole kernel corn, thawed
• 8 corn tortilla or flour tortillas (6-inch), warmed
• 2 tablespoons chopped fresh cilantro (optional)