1/2 cup water
2 cups cubed cooked chicken
4 flour tortillas or 6 corn tortillas (6- to 8-in.), cut into strips
1/2 cup shredded Cheddar cheese
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| RANCHERO ENCHILADA CASSEROLE | ||
| Yields 4 servings | ||
| 1 can Campbells Creamy Ranchero Tomato Soup 1/2 cup water 2 cups cubed cooked chicken 4 flour tortillas or 6 corn tortillas (6- to 8-in.), cut into strips 1/2 cup shredded Cheddar cheese |
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| Mix soup, water and chicken. Stir in torillas. Spread in 2-qt. shallow baking dish. Top with cheese. Cover. Bake at 350 for 25 minutes or until hot. | ||