Saucy Enchilada Bake

12 oz. Cooked, diced Boneless Skinless Chicken Breast
1 can (10 oz) Old El Paso Green Chili Mild Enchilada Sauce
1 can (10 oz) Campbells Condensed Tomato Soup
1/3 cup Mission Guacamole Dip with Garden Vegetables
1/3 cup Fat Free Sour Cream
5 oz Shredded Monterey Jack Cheese
3 oz Fancy Shredded Colby & Monterey Jack Cheese
6- 8 in. Mission Flour Tortillas

Cook chicken (On Indoor Grill), dice and set aside.
Combine Tomato soup, enchilada sauce, guacamole dip, and sour cream in sauce pan, heat throughly.
Use 1 1/2 cups of sauce and mix with the chicken.
Pour half of the remaining sauce mix on bottom of 13 x 9 in. pan. Equally devide the Chicken mixture onto the tortilla shells, top with 3 oz. Monterey Jack cheese, wrap and place fold side down in pan, pour the last of the sauce over the top of the tortillas.
Top with remaining Monterey Jack, and Colby & Monterey Jack Cheese.
Bake in 400 F oven untill cheese is bubbly and/or lightly browned. About 20-25 min.

Number of Servings: 12

Recipe submitted by SparkPeople user PRINCE$$.