Easy Chicken & Cheese Enchiladas

Ingredients

• 1 can (10 3/4 oz.) Campbell's Condensed Cream or Chicken Soup (Regular or 98% Fat Free)
• 1/2 cup sour cream
• 1 cup Pace Picante Sauce
• 2 tsp chili powder
• 2 cups chopped cooked chicken
• 1/2 cup shredded Monterey Jack cheese
• 6 multi-grain flour tortillas (6"), warmed
• 1 small tomato, chopped
• 1 green onion, sliced

Prep: 15 min. Bake: 40 min. Makes: 6 servings

Heat oven to 350 degrees F. Stir soup, sour cream, picante sauce and chili powder in medium bowl.

Stir 1 cup soup mixture, chicken and cheese in large bowl.

Divide chicken mixture among tortillas. Roll up tortillas and place seam-side down in 11 x 7 x 2" baking dish. Pour remaining soup mixture over filled tortillas. Cover baking dish.

Bake 40 minutes or until enchiladas are hot and bubbling. Top with tomato and onion.

"If I find in myself desires which nothing in this world can satisfy, the only logical explanation is that I was made for another world." ~C.S. Lewis