cheesy poblano chicken enchiladas

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• heat the oven to 400 degrees f. stir the chicken, 1/2 cup soup, the salsa and cheese in a medium bowl.
• stir the remaining soup and the milk in a small bowl.
• 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.
• bake for 30 minutes or until the enchiladas are hot and bubbling.