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

1. Preheat oven to 425 degrees.

2. Cook chicken in skillet. Add soup and water. Heat through.

3. Spoon onto 1/2 of each tortilla. Fold over.

4. Bake tortillas for 5 minutes each.

5. Sprinkle with cheese & serve with salsa.

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