Ingredients:
1 (10 3/4 ounce) cans Campbell’s creamy ranchero tomato soup
1 1/2 cups cubed cooked chicken or 1 1/2 cups cooked beef
2/3 cup shredded cheddar cheese (or a Mexican cheese…whatever you’ve got) or 2/3 cup monterey jack cheese ( or a Mexican cheese…whatever you’ve got)
8 (6 inch) flour tortillas, warmed
1/4 cup milk
Directions:
Mix 1/2 can soup, chicken and 1/3 cup cheese. Spoon the chicken mixture down center of each tortilla. Roll up and place seam-side down in 2-qt. shallow baking dish.
Mix remaining soup and milk and pour over all. Top with remaining cheese.
Bake at 375 F 20 minute or until hot.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.