What You'll Need
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
3/4 cup Pace® Picante Sauce
3/4 cup sour cream
1 tablespoon chili powder
2 medium tomatoes, chopped (about 2 cups)
3 cups cubed cooked chicken or turkey
12 corn tortillas (6-inch), cut into 1-inch pieces
1 cup shredded Cheddar cheese (about 4 ounces)
2 green onions, sliced (about 1/4 cup)
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.