Ranchero Enchilada Casserole - cooking recipe

Ingredients

1 (10 3/4 ounce) can Campbell's creamy ranchero tomato soup
1/2 cup water
2 cups cubed cooked chicken
4 (6 -8 inch) flour tortillas or 6 corn tortillas, cut into strips
1/2 cup shredded cheddar cheese

Preparation

Mix soup, water and chicken.
Stir in tortilla's.
Spread in a 2 quart shallow baking dish.
Top with cheese and cover.
Bake at 350 for 25 minutes or until hot.