Looking for a creative way to use leftover chicken?  These kicked-up, easy-to-prepare enchiladas come out of the oven hot and bubbly for a flavorful dish the whole family will love.

1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1/2 cup sour cream

1 cup Pace® Picante Sauce

2 teaspoons chili powder

2 cups chopped cooked chicken

1/2 cup shredded Monterey Jack cheese

6 flour tortillas (6-inch), warmed

1 small tomato, chopped (about 1/2 cup)

1 green onion, sliced (about 2 tablespoons)

• Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
• Stir 1 cup soup mixture, chicken and cheese in a large bowl.
• Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in an 11 x 7 x 2-inch baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
• Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Recipe Tips:

• Ingredient Note: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas, if desired.
• Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.

Coupons to use:

$0.30/4 Campbell’s Condensed “Great for Cooking” Soup, exp. 6/30/12 (SS 04/01/12 R)
$1/4 Campbell’s Condensed Great For Cooking Soup, exp. 7/31/12 (Campbell’s, Make Game Day A Snap Booklet)
$0.30/3 Campbell’s Condensed “Great for Cooking” Soups, exp. 5/31/12 (SS 03/04/12 R)
$1/3 Swanson Premium White Chuck Chicken, exp. 7/31/12 (Campbell’s, Make Game Day A Snap Booklet)
$1/2 Pace Salsa, Picante Sauce or Queso Sauce, exp. 7/31/12 (Campbell’s, Make Game Day A Snap Booklet)

$1/2 Kraft Natural Shredded or Block Cheese, exp. 12/31/12 (Kraft 20 Top Seasonal Recipes For 2012)