Categories: Mexican, Poultry

Ingredients

• 1 pound skinless, boneless chicken breasts, cubed
• 1 can Campbell's Condensed Cheddar Cheese soup
• 1/2 cup Pace Thick & Chunky Picante Salsa
• 10 each 8-inch Flour tortillas

Directions

1. Preheat oven to 425 degrees.

2. In non stick skillet over medium high heat, cook chicken 5 minutes or until done and juices evaporate, stirring often.

3. Add soup and salsa. Heat thoroughly.

4. Place tortillas on 2 baking sheets. Top half of each tortilla with about 1/3 cup of the soup mixture. Spread to within 1/2 inch of the edge. Moisten edges of tortillas with water. Fold over and seal.

5. Bake 5 minutes in oven or until hot.

6. You can garnish with any of the following if you wish: avacado, guacamole, cilantro, sour cream, extra salsa

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