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1 pound boneless chicken breasts, cubed
1 can Campbell's Cheddar Cheese Soup
1/2 cup Pace Chunky Salsa or Picante Sauce
10 flour tortillas (8 inches)
Preheat oven to 425 degrees. Cook chicken in nonstick skillet until done and juices evaporate, stirring often. Add soup and salsa and heat through. Spread about 1/3 cup soup mixture on half of each tortilla to within 1/2 inch of the edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets. Bake 5 minutes or until hot. Serve with Fiesta Rice. Makes 4 servings.
Note: To make tortillas easier to handle, warm them before using. Stack tortillas in pairs and wrap in damp microwave-safe paper towels. Microwave on high 15 seconds for 2 tortillas, adding 15 seconds for every 2 additional tortillas.