1 can (11 oz.) Campbell's condensed nacho cheese soup
1/2 c. milk
2 c. diced cooked chicken
1/2 c. salsa
1 can (4 oz.) chopped green chilies
1 tsp. chili powder
8 flour tortillas (8" each)

In small bowl, combine soup and milk; set aside. In medium bowl, combine chicken, salsa, chilies, chili powder and 2 tablespoons of soup mixture.

To make enchiladas, 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 bubbly. Yield 4 servings.

Tip: Top with the following: Sour cream, sliced pitted ripe olives, salsa, guacamole, sliced green onions and shredded Cheddar cheese before serving.