Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 Pound skinless -- boneless chicken

  3. breasts cubed

  4. 10 3/4 Oz. Campbell's condensed cheddar cheese soup

  5. 1/2 Cup Pace Thick & Chuncky Salsa or Picante

  6. Sauce Med.

  7. 10 flour tortillas

  8. 8" round

  9. Fiesta Rice*

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425 degrees. In nonstick skillet over mediumhigh heat,cook chicken 5 minutes or until done and juices evaporate, stirringoften. Add soup and salsa. Heat to a boil, stirring occasionally.

  2. Place tortillas on 2 baking sheets. Top half of each tortilla withabout 1/3 cup soup mixture. Spread to within 1/2inch of edge. Moistenedges of tortilla with water. Fold over and press edges together. Bake5 minutes or until hot through. Serve with Fiesta Rice. * Fiesta RiceIn sauce pan heat 1 can Campbell's Condensed Chicken Broth, 1/2cupwater and 1/2cup Pace Thick and Chunky Salsa to a boil. Stir in 2 cupsuncooked Minute Original Ruice. Cover and remove from heat. Let standfor 5 minute


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