Traditional chilaquiles are shredded tortillas served with sauce...our tasty, oven-baked version adds chicken, broccoli, green chiles and melted Cheddar cheese. Give it a try...we think it's even better than the original!


Prep Time: 10 mins
Total Time: 35 mins
Servings: 4

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Ingredients
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free) 1 tsp. ground cumin 1/2 tsp. each garlic powder , ground cilantro (coriander) and chili powder 1 can (about 4 ounces) chopped green chiles 1/2 cup sour cream 1/4 cup water 2 cups cubed cooked chicken 2 cups frozen broccoli florets 4 corn tortillas (6-inch), cut into strips 1/2 cup shredded Cheddar cheese (about 2 ounces)
Directions
1 Stir the soup, cumin, garlic powder, cilantro, chili powder, chiles, sour cream, water, chicken, broccoli and tortillas in a 2-quart shallow baking dish.
2 Top the mixture with the cheese. Cover the dish and bake at 350 degrees F. for 25 minutes or until the mixture is hot and bubbling.
3 Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.