Ingredients:1 can Tyson^®Premium Chunk Chicken Breast (12.5oz), drained
or 1 Tyson Premium Chunk Chicken Breast Pouch, 7 oz.
1 can Campbell's^® Cream of Mushroom Soup, 10.5 oz.
2/3 cup sour cream
1-1/2 cups Colby-Jack cheese, shredded
1 can green chiles, drained
1-1/4 cups enchilada sauce
8 large corn tortillas

Cooking Instructions:

1. Heat oven to 350°F. Spray 13x9-inch baking dish with cooking spray. Combine soup and sour cream in medium bowl. Stir in chicken, 3/4 cup cheese and chilies.
2. Spread 1/4 cup enchilada sauce in bottom of baking dish. Top each tortilla with about 1/3 cup chicken mixture. Roll tortillas to enclose filling; arrange in baking dish. Top enchiladas with any remaining enchilada sauce. Cover baking dish with foil.
3. Bake 40 minutes. Remove foil. Sprinkle with remaining 3/4 cup cheese. Bake 15 to 20 minutes longer or until cheese melts and edges are light golden brown.