Categories: chicken, entree, mexican
Ingredients
- 1 lb boneless chicken breast halves
- 1 can Campbell's Southwest Style Pepper Jack Soup
- 1/4 cup water
- 8 whole-grain flour tortillas
- Pace Chunky Salsa
- Shredded cheddar cheese.
Directions
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Preheat oven to 425 degrees.
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Cook chicken in skillet. Add soup and water. Heat through.
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Spoon onto 1/2 of each tortilla. Fold over.
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Bake tortillas for 5 minutes each.
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Sprinkle with cheese & serve with salsa.