Chicken Chili Tortilla Bake By Kraft

What You'll Need


1 1/2 cups cubed cooked chicken
12 flour tortillas (10-inch), torn into bite-sized pieces
2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 jar (16 ounces) Pace® Picante Sauce
1 can (about 15 ounces) Dennison's Chili without beans
1 cup milk
2 cups shredded Cheddar cheese (about 8 ounces)

How to Make It
1
Heat the oven to 350°F.
2
Place the chicken into a 3-quart shallow baking dish. Top with the tortillas. Stir the soup, picante sauce, chili and milk in a medium bowl. Pour the soup mixture over the tortillas. Top with the cheese. Cover the baking dish.
3
Bake for 15 minutes. Uncover the baking dish and bake for 30 minutes or until the mixture is hot and bubbling.