Quick easy Mexican!
1 pound boneless chicken breasts, cubed
1 can Campbell’s Cheddar Cheese Soup
½ cup thick & chunky salsa
(10) 8 inch flour tortillas
Preheat oven to 425°.
Cook chicken in nonstick skillet until done and juices evaporate. Stirring often, add soup and salsa. Heat through.
Spread 1/3 cup of soup mixture on half of each tortilla to within ½ inch of edge. Moisten edge of tortilla with water. Fold over and seal.
Place on 2 baking sheets. Bake for 5 minutes or until hot. Serve with Fiesta Rice.
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