Chicken and Chile Poblano Enchiladas

1 can Campbell's Cream of Chile Poblano soup
1 cup 2% milk
1 1/2 cups chicken, cooked and shredded
12 tortillas, corn 6 inch
1 cup - 4 blend Mexican cheese - or any combination of melting cheeses, shredded.
1/3 cup salsa

I use homemade salsa to reduce the Sodium, for nutrients I used the a favorite bottled variety.

Preheat oven to 400
Mix - Soup and milk in saucepan and heat through
Mix - Salsa and 1/2 cup of cheese into the shredded chicken and set aside.
Pour - 1/2 of the soup mixture into a 2 qt shallow baking dish
Fold each torilla around 2-3 Tbls of chicken and place in the baking dish - making sure the open side is on the bottom and all touch each other
Cover with the remaining cheese
Bake for 15 minues or until hot and bubbly and all the cheese has melted. An addition 10 minutes usually will even get the cheese a bit crispy.

Number of Servings: 6

Recipe submitted by SparkPeople user COLLINSLG.