Stir the soup, picante sauce, sour cream, chili powder, tomatoes and chicken in a medium bowl.Place half the tortillas in a 2-quart shallow baking dish. Top with half the chicken mixture. Repeat the layers. Sprinkle with the cheese.Bake at 350°F. for 40 minutes or until the mixture is hot and bubbling. Sprinkle with the green onion. Serve with additional picante sauce and sour cream.
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup0.75 cup Pace® Picante Sauce0.75 cup sour cream1 tablespoon chili powder2 medium tomato, chopped (about 2 cups)3 cups cubed cooked chicken or turkey12 corn tortilla (6-inch), cut into 1-inch pieces1 cup shredded Cheddar cheese (about 4 ounces)2 green onion, sliced (about 1/4 cup)
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