For our first swap, I made Creamy Chicken Enchiladas. I initally found it on the back of a soup can, but you can now find the recipe on the Campbells website.
What you need:
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)
What to do
1 Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2 Stir 1 cup soup mixture, chicken and cheese in a large bowl.
3 Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in an 11 x 8 x 2-inch baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish and freeze.
When you are ready to eat it:
Place in the fridge the night before to defrost.
Heat the oven to 350°F
Bake for 40 minutes or until the enchiladas are hot and bubbling.
Top with the tomato and onion.