Chicken & Cheese Enchiladas
1 can Campbell's Condensed Cheddar Cheese Soup
½ cup milk
2 cups diced cooked chicken
½ cup Pace Picante Sauce
1 can (about 4 ounces) chopped green chiles
1 teaspoon chili powder
8 flour tortilla (8-inch), warmed
  1. Stir the soup and milk in a small bowl.
  2. Stir 2 tablespoons soup mixture, chicken, picante sauce, chiles, and chili powder in a medium bowl.
  3. Spoon about ⅓ cup chicken mixture down the center of each tortilla. Roll the tortillas around the fillinig and place seam side down in a greased 3-quart shallow baking dish.
  4. Pour the remaining soup mixture over the filled enchiladas. Cover the baking dish.
  5. Bake at 375°F for 35 minutes or until the filling is hot.