Ingredients

• 2 cups shredded cooked chicken
• 1 (10.75 ounce) can Campbell's® Condensed Creamy Poblano & Queso Soup
• 1/4 cup Pace® Chunky Salsa
• 1/2 cup shredded Monterey Jack cheese or crumbled queso fresco
• 1/4 cup milk
• 6 (6 inch) corn tortillas, warmed
• 1/2 cup chopped tomato
• 2 tablespoons sliced green onions
• 1 tablespoon chopped fresh cilantro leaves

Instructions

1. Heat the oven to 400 degrees F. Stir the chicken, 1/2 cup soup, the salsa and cheese in a medium bowl.
2. Stir the remaining soup and the milk in a small bowl.
3. Divide the chicken mixture among the tortillas. Roll up the tortillas around the filling. Place the filled tortillas, seam-side down, into an 11x8x2-inch baking dish. Pour the soup mixture over the filled tortillas. Cover the baking dish.
4. Bake for 30 minutes or until the enchiladas are hot and bubbling.