- 1 (10.75 ounce) can Campbell's® Healthy Request® Condensed Cream of Chicken Soup
- 1 cup Pace® Picante Sauce
- 1/2 cup water
- 1/4 cup light sour cream
- 1 teaspoon chili powder
- 3 cups shredded cooked chicken breast
- 6 (6 inch) corn tortillas, warmed
- 1/4 cup shredded reduced fat Cheddar cheese
- 1 medium tomato, diced
- 4 green onions, thinly sliced
- Heat the oven to 350 degrees F.
- Stir the soup, picante sauce, water, sour cream and chili powder in a large bowl. Reserve 3/4 cup soup mixture. Add the chicken to the remaining soup mixture and stir to coat.
- Spoon 1/2 cup chicken mixture down the center of each tortilla. Fold the tortillas around the filling. Place the filled tortillas seam-side down into an 11x8x2-inch baking dish. Spoon the reserved soup mixture over the filled tortillas. Sprinkle with the cheese, if desired. Cover the baking dish.
- Bake for 35 minutes or until the enchiladas are hot and bubbling. Garnish with the tomato and green onions, if desired.