Easy Chicken Enchiladas from Campbell's Kitchen

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)

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.

04/27/2018

recipepes.com Easy Chicken Enchiladas from Campbell's Kitchen, recipe PT15M PT1H 5 455 calories

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Easy Chicken Enchiladas from Campbell's Kitchen

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