Enchilada Casserole 18
- 1 can(s) Campbells creamy ranchero tomato soup
- ½ cup(s) water
- 2 cup(s) cubed cooked chicken
- 4 flour tortillas or 6 corn tortillas, cut into strips
- ½ cup(s) shredded cheddar cheese
Mix soup, water and chicken; stir in tortillas. Spread in 2-quart shallow baking dish. Top with cheese. Cover and bake at 350° for 25 minutes or until hot.