Campbell Soup Chicken & Tortilla Enchilada Bake
1 jar (17.5 oz.) Pace Enchilada Sauce
9 corn tortillas (6")
2 cups cooked chicken, shredded or chopped
2 cups shredded Mexican cheese blend
Preheat oven to 350°. Spread 1/4 cup enchilada sauce in bottom of 9" pie plate. Pour remaining enchilada sauce into shallow dish. Dip 3 tortillas into sauce to coat. Place in pie plate, overlapping as needed. Top with half of chicken and 1/2 cup cheese.
Dip 3 more tortillas in enchilada sauce and place on top. Top with remaining chicken and 1/2 cup cheese. Dip remaining tortillas in enchilada sauce and place on top. Spread with remaining enchilada sauce. Bake 25 min. Top with remaining cheese and bake until cheese melts. Cut into wedges. Makes 4 servings