easy chicken enchiladas from campbell's kitchen

Ingredients

• Servings: 4
• 1 (14.5 ounce) carton campbell's® mexican style tomato soup
• 2 cups chopped cooked chicken
• 1 cup shredded colby jack cheese
• 8 (6 inch) flour or corn tortillas, warmed
• 1 teaspoon chopped fresh cilantro (optional)

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• heat the oven to 350 degrees f. stir 1/2 cup soup, the chicken and 1/2 cup cheese in a medium bowl.
• spoon about 1/4 cup chicken mixture down the center of each tortilla. roll up the tortillas around the filling and place seam-side down into an 11x8x2-inch baking dish. pour the remaining soup over the tortillas. cover the baking dish.
• bake for 25 minutes or until the enchiladas are hot and bubbling. top with the remaining cheese. sprinkle with the cilantro, if desired.