Ingredients:
Makes four servings Prep time: 20 minutes Baking time: 25 minutes 10 3/4-ounce can Campbell’s Condensed Cream of Chicken Soup (Regular or 98 percent Fat Free) 1/2 cup sour cream 1 tablespoon butter 1 medium onion, chopped (about 1/2 cup) 1 teaspoon chili powder 2 cups chopped cooked chicken or turkey 1 4-ounce can chopped green chilies 8 8-inch flour tortillas, warmed 1 cup shredded Cheddar or Monterey Jack cheese (4 ounces)

Instructions:
Stir soup and sour cream in small bowl. Heat butter in 2-quart saucepan over medium heat. Add onion and chili powder and cook until tender. Add chicken, chilies and 2 tablespoons soup mixture. Spread 1/2 cup soup mixture in an 11x8-inch (2-quart) shallow baking dish. Spoon about 1/4 cup chicken mixture down center of each tortilla. Roll up tortillas and place seam-side down in baking dish. Spoon remaining soup mixture over filled tortillas. Top with cheese. Bake at 350 degrees for 25 minutes or until enchiladas are hot and bubbly. All materials courtesy of Campbell’s Cooking Soups. For more information, or more great cooking club recipes, visit www.campbellskitchen.com