Campbell's Easy Chicken and Cheese Enchiladas

Ingredients

• 1 can Campbell's® Condensed Cream of Chicken Soup , 10.5 ounce
• 0.5 cups sour cream
• 1 cup Pace® Picante Sauce
• 2 teaspoons chili powder
• 2 cups chopped cooked chicken
• 0.5 cups shredded Monterey Jack cheese
• 6 flours tortillas , 6-inch
• 1 small tomato , chopped
• 1 green onion , sliced

Instructions

1. 1

   Stir soup, sour cream, picante sauce, and chili powder in a medium bowl until combined.

2. 2

   Transfer 1 cup of the soup-sauce mixture into a large bowl; stir in chicken and cheese.

3. 3

   Divide chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11x8-inch shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.

4. 4

   Bake at 350 degrees F until the enchiladas are hot and bubbling, about 40 minutes. Top with tomato and onion.