Preparation:
Preheat oven to 425 degrees. In nonstick skillet over mediumhigh heat,
cook chicken 5 minutes or until done and juices evaporate, stirring
often. Add soup and salsa. Heat to a boil, stirring occasionally.
Place tortillas on 2 baking sheets. Top half of each tortilla with
about 1/3 cup soup mixture. Spread to within 1/2inch of edge. Moisten
edges of tortilla with water. Fold over and press edges together. Bake
5 minutes or until hot through. Serve with Fiesta Rice.
* Fiesta Rice
In sauce pan heat 1 can Campbell's Condensed Chicken Broth, 1/2cup
water and 1/2cup Pace Thick and Chunky Salsa to a boil. Stir in 2 cups
uncooked Minute Original Ruice. Cover and remove from heat. Let stand
for 5 minute |
