Mini Cheesy Chicken Enchiladas From Publix

SERVINGS: 6 (2 enchilada cups each) 
PREP TIME: 15 Minutes   |  COOK TIME: 20 Minutes
COOL TIME: 5 Minutes 

INGREDIENTS
 
12   flour tortillas (6-inch), warmed
1    can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup
     (Regular or 98% Fat Free)
1/4 cup sour cream
3/4 cup Pace® Picante Sauce
1    teaspoon chili powder
3    cups chopped cooked chicken
1    cup shredded Monterey Jack cheese (about 4 ounces)
Chopped tomato and sliced green onion

 
DIRECTIONS
 
1. Heat the oven to 350°F. Press the tortillas into the bottoms and up the
    sides of 12 (2 1/2-inch) muffin-pan cups
2. Stir the soup, sour cream, picante sauce, chili powder, chicken and
    cheese in a medium bowl. Divide the chicken mixture among the
    tortilla cups.
3. Bake for 20 minutes or until the chicken mixture is hot and bubbling.
    Sprinkle with additional cheese, if desired. Let the enchilada cups cool
    in the pan on a wire rack for 5 minutes. Top with the tomato and green
    onion before serving, if desired.