Chicken & Cheese Enchiladas

Tonight's supper tastes like you've been cooking all day - no need to
tell them just how quick and easy it was to make!

Chicken & Cheese Enchiladas
from Campbell's Kitchen

Prep Time: 15 min. Bake Time: 35 min.

1 can (10 3/4 ounces) Campbell's(R) Condensed Cheddar Cheese Soup
1/2 cup milk
2 cups diced cooked chicken
1/2 cup Pace(R) Chunky Salsa
1 can (about 4 ounces) chopped green chiles
1 tsp. chili powder
8 flour tortillas (8-inch), warmed

Directions:
Heat the oven to 375 degreesF.  Stir the soup and milk in a small bowl.
Stir 2 tablespoons soup mixture, chicken, salsa, 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 into
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. Serves 4.

Kitchen Clip:
Serve with your favorite Tex-Mex toppings such as sour cream, extra
salsa, guacamole, chopped green onions and shredded cheddar cheese.
Received on Tue Mar 24 14:38:35 2009