Creamy Ranchero Enchiladas

Collect the compliments at dinner tonight, and put this dish on your
"most requested recipes" list.

Creamy Ranchero Enchiladas
from Campbell's Kitchen

Prep Time: 10 min. - Bake Time: 20 min.

1 can (10 3/4 oz.) Campbell's(R) Creamy Ranchero Tomato Soup
1 1/2 cups cubed cooked chicken
2/3 cup shredded Cheddar cheese OR Monterey Jack cheese
8 corn tortillas (6"), warmed
1/4 cup milk

Directions:
 MIX 1/2 can soup, chicken and 1/3 cup cheese.
 SPOON chicken mixture down center of each tortilla. Roll up and place
seam-side down in 2-qt. shallow baking dish. Mix remaining soup and milk
and pour over all. Top with remaining cheese.
 BAKE at 375°F. 20 min. or until hot. Serves 4.
 TIP: Serve with spinach salad with honey mustard vinaigrette. For
dessert serve a citrus cup: pink grapefruit and orange sections.

Kitchen Clip:
Use poached chicken breasts, diced, or canned chicken or a rotisserie
chicken for this dish.
Received on Mon Dec 19 16:35:02 2005