Easy Chicken & Cheese Enchiladas

What You'll Need

1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup 
1/2 cup sour cream 
1 cup Pace® Picante Sauce 
2 teaspoons chili powder 
2 cups chopped cooked chicken 
1/2 cup Monterey Jack cheese 
6 each (6-inch) flour tortillas, warmed 
1 small tomato, chopped (about 1/2 cup) 
1 green onion, sliced (about 2 tablespoons) 

How to Make It

• 1
  Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
• 2
  Stir 1 cup soup mixture, chicken and cheese in a large bowl.
• 3
  Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in an 11 x 8 x 2-inch baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
• 4
  Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.