Campbell's Week: Chicken and Cheese Enchiladas

Super easy!

Chicken and Cheese Enchiladas

1 can condensed cream of chicken soup
1/2 cup sour cream
1 cup salsa
2 tsp. chili powder
2 cups chopped cooked chicken
1/2 cup shredded cheese (Monterey Jack is great!)
6 flour tortillas, warmed
1 small tomato, chopped (opt.)
1 green onion, sliced (opt.)

Heat oven to 350. Stir soup, sour cream, salsa, and chili powder in a medium-sized bowl.

Stir 1 cup of the sauce mixture with chicken and cheese in a large bowl. Divide this mixture up between the six tortillas. Roll tortillas and place them seam-side up in a 2 quart shallow baking dish. Pour the remaining sauce over the rolled tortillas. Cover.

Bake for 40 minutes or until enchiladas are hot and bubbling. Top with tomato and onion.

Add a little protein and fiber by stirring in 1/2 cup rinsed black beans with chicken before filling tortillas.