Chicken Enchiladas with Carrots

I had some leftover chicken, pinto beans, and tomato soup and wanted to make something quick for supper. So I put the Easy Creamy Tomato soup (see recipe) in the bottom of the casserole dish - about one half cup. I put four 6" tortillas on the counter and spread grated carrot, shredded chicken, and my beans on each of the tortillas. Then rolled them up and put seam side down in the baking dish. I spread 1/2 can of green enchilada sauce all over the top and then added shredded pepper jack cheese. Baked with foil for about 15 min at 350 and then approx. 10 more minutes without the foil. Delicious