What You'll Need
1 carton (14.5 ounces) Campbell's® Mexican Style Tomato Soup
2 cups chopped cooked chicken
1 cup shredded Colby Jack cheese (about 4 ounces)
8 flour tortillas or corn tortillas (6-inch), warmed
1 teaspoon chopped fresh cilantro (optional)
How to Make It
1 Heat the oven to 350°F. Stir 1/2 cup soup, the chicken and 1/2 cup cheese in a medium bowl.
2 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.
3 Bake for 25 minutes or until the enchiladas are hot and bubbling. Top with the remaining cheese. Sprinkle with the cilantro, if desired.
Servings: 2 enchiladas each
Bake: 25 min.
Prep
5 min.
Total
30 min.
Serves
4
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