1 can (10 3/4 oz.) Condensed Cheddar Cheese Soup
1/2 cup milk
2 cups diced cooked chicken
1/2 cup Thick & Chunky Salsa
1 can (about 4 oz.) chopped green chiles
1 tsp. chili powder
8 flour tortillas (8-inch)
MIX soup and milk.
MIX 2 tbsp. soup mixture, chicken, salsa, chiles and chili powder.
SPREAD about 1/3 cup chicken mixture down center of each tortilla. Roll tortillas around filling and place seam-side down in greased 3-quart shallow baking dish.
POUR remaining soup mixture over enchiladas. Cover.
BAKE at 375 F. for 35 min. or until hot.