Ingredients:

• 1 (10¾ ounce) can Campbell’s 98% fat-free Cream of Chicken Soup

• ½ cup Mesa Flats Enchilada Spice Blend

• 2 soup cans Water

• 1 (14½ ounce) can Diced tomatoes with green chiles

• 2 (4 ounce) cans Mild diced green chiles

• 6 (8 inch) Flour tortillas

• 2-13 ounce cans Chicken breast meat, drained

• 1½ cups (6 ounces) Shredded Cheddar cheese (Monterey Jack with jalapeno)

Directions:

• In a 3 quart saucepan, add cream of chicken soup and Mesa Flats Enchilada Spice Blend. Stir until smooth.

• Add water, diced tomatoes, and green chiles into the mixture. Bring the mixture to a gentle boil over medium-high heat, then lower the heat and let it simmer for 5 minutes.

• Arrange 2 flour tortillas at the bottom of a 9 x 13 inch baking dish.

• Spread one-third of the chicken, enchilada sauce, and cheese evenly over the tortillas. Repeat this step twice.

• Bake in a preheated oven at 350 degrees for 30 minutes, or until the edges are bubbly and the cheese is melted.

• Southwestern
• Chicken
• Main Dish