Campbells Chicken Enchiladas

• 10 tortillas
• 1 (10 3/4 ounce) can Campbell's Cream of Chicken Soup
• 1 (10 3/4 ounce) can Campbell's Cream of Mushroom Soup
• 3 cups cooked shredded chicken (about 3 to 4 chicken breasts)
• 1 cup sour cream
• 2 tablespoons milk
• 1 cup salsa
• 1 chopped onion (1/2 a cup)
• 1 cup cheddar cheese
• mild taco sauce
• 7 1/2 ounces black beans (1/2 of 15 oz can)
• 1 teaspoon chili powder

1. * mix all ingredients (except tortillas and chicken) in a large bowl.
2. * set aside about 1 cup of the mixture.
3. * mix in shredded chicken.
4. * spread the mixture you set aside on the bottom of a greased baking dish.
5. * heat tortillas in microwave so they'll be easy to roll.
6. * spoon in mixture in each tortilla, roll and put in baking dish
7. * repeat until finished.
8. * pour mixture and sprinkle shredded cheese on top of tortillas.
9. Bake at 350: 20-25 minutes.

tortillas, campbells cream, campbells cream, chicken, sour cream, milk, salsa, onion, cheddar cheese, taco sauce, black beans, chili powder

Taken from www.food.com/recipe/campbells-chicken-enchiladas-402132 (may not work)