1 can Campbell's nacho cheese soup
1/2 c. milk
2 c. cooked chicken
1/2 c. salsa
1 tsp. chili powder
8 flour tortillas
In small bowl, combine soup and milk; set aside. In medium bowl, combine chicken, salsa, chili powder and 2 tablespoons of soup mixture. Along one side of each tortilla, spread about 1/3 cup of chicken mixture. Roll up each tortilla, jelly-roll fashion, place seam side down in greased 3-quart oblong baking dish. Spread remaining soup mixture over enchiladas. Cover with foil. Bake at 375 degrees for 35 minutes or until hot and bubbling.
Top with any of the following: sour cream, black olives, salsa, guacamole, sliced green onions and (0r) shredded Cheddar cheese before serving.
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