Chicken Enchiladas

Prep Time: 20 min. - Cook Time: 25 min.

1 can (10 3/4 oz.) Campbell's® Cream of Chicken OR 98% 
Fat Free Cream of Chicken Soup
1/2 cup sour cream
1 tbsp. butter OR margarine
1 medium onion, chopped
1 tsp. chili powder
2 cups chopped cooked chicken OR turkey
1 can (about 4 oz.) chopped green chilies
8 flour tortillas (8'')
1 cup shredded Cheddar cheese OR Monterey Jack cheese

Directions:
MIX soup and sour cream.
HEAT butter in saucepan. Add onion and chili powder and cook until tender.
Add chicken, chilies and 2 tbsp. soup mixture.
SPREAD 1/2 cup soup mixture in 2-qt. shallow baking dish. Spoon about 
1/4 cup chicken mixture down center of each tortilla. Roll up and place 
seam-side down in dish. SPOON remaining soup mixture on top. 
Sprinkle with cheese. Bake at 350°F for 25 min or until hot. Serves 4.

This complete casserole needs only some fresh veggies and tortilla chips 
on the side for added "crunch." Slice a fresh pineapple for dessert to 
serve with pound cake.

It is not really an exaggeration to say that peace and happiness begin,
geographically, where garlic is used in cooking. -Marcel Boulestine