Cheesy Poblano Chicken Enchiladas

• 2 cups shredded cooked chicken
• 1 (10.75 ounce) can Campbell's(R) Condensed Creamy Poblano & Queso Soup
• 1/4 cup Pace(R) 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

1. Heat the oven to 400 degrees F. Stir the chicken, 1/2 cup soup, the salsa and cheese in a medium bowl.
2. Stir the remaining soup and the milk in a small bowl.
3. 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.
4. Bake for 30 minutes or until the enchiladas are hot and bubbling.

chicken, campbellsuae, salsa, shredded monterey jack cheese, milk, corn tortillas, tomato, green onions, cilantro

Taken from www.allrecipes.com/recipe/239675/cheesy-poblano-chicken-enchiladas/ (may not work)