Ingredients:
1 lb boneless chicken breast halves, cubed
1 (10 1/2 ounce) cans campbells Campbell southwest-style pepper jack soup
1/4 cup water
8 (8 inch) flour tortillas, warmed
Pace Picante Sauce ( to taste)
Directions:
PREHEAT oven to 425 degrees.
Cook chicken in nonstick skillet until done and juices evapotate, stirring often.
Add soup and water and heat through.
Spoon about 1/3 cup chicken on half of each tortilla to within 1/2 inch of edge.
Moisten edge with water. Fold over and seal.
Place on 2 cookie sheets.
Bake 5 minutes or until hot.
Cut into wedges and serve with salsa.
Servings: Serve
Time preparation: 15 min.
Time total: 20 min.