Creamy Ranchero Enchiladas

• 1 can Campbell's Condensed Creamy Ranchero Tomato Soup
• 1 1/2 c. cooked chicken
• .67 c. shredded Cheddar cheese
• Monterey Jack cheese
• 8 corn tortillas
• 1/4 c. milk

1. MIX 1/2 can soup, chicken and 1/3 cup cheese.
2. SPOON chicken mixture down center of each tortilla.
3. Roll up and place seam-side down in 2-quart shallow baking dish.
4. Mix remaining soup and milk and pour over all.
5. Top with remaining cheese.
6. BAKE at 375 degrees F. 20 minutes or until hot.
7. TIP: Serve with spinach salad with honey mustard vinaigrette.
8. For dessert serve a citrus cup: pink grapefruit and orange sections.

campbells, chicken, cheddar cheese, cheese, corn tortillas, milk

Taken from www.delish.com/recipefinder/creamy-ranchero-enchiladas-recipe-campbells-1109 (may not work)