Cheesy Chicken Enchiladas

• 1 can Campbell's Cheddar Cheese Soup
• 1/2 cup milk
• 2 cups chopped cooked chicken
• 3/4 cup Pace Picante Sauce
• 1 tsp. chili powder
• 8 flour tortillas (8")
• Chopped tomato

Instructions:
MIX soup and milk.
MIX 2 tbsp. soup mixture, chicken, picante sauce and chili powder.
SPREAD 1/2 cup soup mixture in 3-qt. shallow baking dish. Spoon about 1/4 cup chicken mixture on each tortilla. Roll tortilla around filling and place seam-side down in baking dish. Top with remaining soup mixture. Cover.
BAKE at 350°F. for 25 min. or until hot. Garnish with tomato.
Serves 4.

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