Source: Campbell's Recipes

Chicken & Cheese Enchiladas
It's hard to believe just how easy it is to make these mouthwatering enchiladas featuring chicken, green chiles and a spicy cheese sauce served hot and bubbling from the oven.
Serves: 4 servings (2 enchiladas each)
Prep Time: 15 minutes
Cook Time: 35 minutes


1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
1/2 cup milk
2 cups diced cooked chicken
1/2 cup Pace® Picante Sauce
1 can (about 4 ounces) chopped green chiles
1 teaspoon chili powder
8 flour tortilla (8-inch), warmed

Stir the soup and milk in a small bowl.
Stir 2 tablespoons soup mixture, chicken, picante sauce, 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 in a greased 3-quart shallow baking dish.
Pour the remaining soup mixture over the filled enchiladas. Cover the baking dish.
Bake at 375°F. for 35 minutes or until the filling is hot.
Easy Substitution: You can substitute 3 cans (4.5 ounces each) Swanson® Premium Chunk White Chicken Breast, drained, for the cooked chicken.

Nutritional Values per Serving using Campbell's Cheddar Cheese Soup: Calories 533, Total Fat 17g, Saturated Fat 5g, Cholesterol 68mg, Sodium 1415mg, Total Carbohydrate 63g, Dietary Fiber 5g, Protein 31g, Vitamin A 14%DV, Vitamin C 19%DV, Calcium 22%DV, Iron 25%DV