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Ingredients
- 1 (14.5 ounce) carton Campbell's(R) 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)
Method
- 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.
