- 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
- 3/4 cup Pace® Picante Sauce
- 3/4 cup sour cream
- 1 tablespoon chili powder
- 2 medium tomatoes, chopped
- 3 cups cubed cooked chicken or turkey
- 12 corn tortillas (6-inch), cut into 1-inch pieces
- 1 cup shredded Cheddar cheese
- Sliced green onion
- Stir the soup, picante sauce, sour cream, chili powder, tomatoes and chicken in a medium bowl.
- Place half the tortillas in a 2-quart shallow baking dish. Top with half the chicken mixture. Repeat the layers. Sprinkle with the cheese.
- Bake at 350 degrees F for 40 minutes or until the mixture is hot and bubbling. Serve with additional picante sauce and sour cream. Sprinkle with the green onions.