Cheesy Poblano Chicken Enchiladas - cooking recipe

Ingredients

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

Preparation

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.