Easy Chicken & Cheese enchiladas

from Camille...

Looking for a creative way to use leftover chicken?  These kicked-up, easy-to-prepare enchiladas come out of the oven hot and bubbly for a flavorful dish the whole family will love.

1  can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1/2 cup  sour cream

1  cup  Pace® Picante Sauce

2  teaspoons  chili powder

2  cups chopped cooked chicken

1/2 cup  shredded Monterey Jack cheese

6    flour tortillas (6-inch), warmed

1   small tomato, chopped (about 1/2 cup)

1    green onion, sliced (about 2 tablespoons)

• Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
• Stir 1 cup soup mixture, chicken and cheese in a large bowl.
• Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in an 11 x 7 x 2-inch baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
• Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

RECIPE TIPS

• Ingredient Note: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas, if desired.
• Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
• Serving Suggestion: Serve with iceberg lettuce salad mixed with carrots and red cabbage and a red wine vinaigrette. For dessert serve prepared refrigerated flan.