• 1 tablespoon of vegetable oil
• 1 clove of garlic, minced
• 1 pound of chicken breast tenders cut into 1-inch slices
• 1/2 teaspoon of cumin
• 1 tablespoon of chopped fresh or 1 teaspoon of dried cilantro
• 2 tablespoons of Pico de Gallo or chunky salsa
• 1 can of Campbell’s Cream of Chicken Soup
• 1/4 cup of sour cream
• 1 1/4 cup of shredded cheddar cheese
• 8 6-inch flour tortillas
• 1 can of enchilada sauce
• Chopped green onion and sour cream for serving

Preheat oven to 350° F.

Heat the oil in a large nonstick skillet over medium-high heat. Add garlic and chicken pieces to pan; cook until no longer pink and beginning to brown.

Add cumin, pico de gallo, and stir in the can of soup. Blend in sour cream and 1/4 cup of shredded cheese. Continue to heat and stir until creamy.

Prepare a large ovenproof casserole dish – spray with pan spray and spread a small amount of canned enchilada sauce on the bottom of the dish.

Spoon a generous portion of the creamy chicken onto each tortilla and roll gently.

Line tortillas in the dish and pour a bit more enchilada sauce on top. Generously sprinkle with the remaining cup (more or less to your taste) of cheddar cheese.

Bake 15 to 20 minutes or until heated through and cheese is bubbly.

Serve and garnish with chopped green onion and sour cream.