* 1 can (10-3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) * 3/4 c. Pace® Picante Sauce * 3/4 c. sour cream * 1 Tbsp. chili powder * 2 medium tomatoes, chopped (about 2 c.) * 3 c. cubed cooked chicken or turkey * 12 corn tortillas (6-in.), cut into 1-in. pieces * 1 c. shredded Cheddar cheese (about 4 oz.) * sliced green onion
What to do:
1. Stir the soup, picante sauce, sour cream, chili powder, tomatoes and chicken in a medium bowl. 2. Place half the tortillas in a 2-qt. shallow baking dish. Top with half the chicken mixture. Repeat the layers. Sprinkle with the cheese. 3. Bake at 350°F for 40 min. or until the mixture is hot and bubbling. Sprinkle with the green onion. Serve with additional picante sauce and sour cream.