- 1 lb. skinless, boneless chicken breasts, cubed
- 1 can cheddar cheese soup
- 1/2 cup thick and chunky salsa or picante sauce
- 10 flour tortillas
Preheat oven to 425 degrees F. In nonstick skillet, over medium high heat, cook chicken 5 minutes or until done and juices evaporate, stirring often. Add soup and salsa. Heat through. Place tortillas on 2 baking sheets. Top half of each tortilla with about 1/3 cup soup mixture. Spread to within 1/2 inch of edge. Moisten edges of tortillas with water. Fold over and seal. Bake 5 minutes or until hot. Serve with Fiesta Rice. Serves 4.
By Robin from Washington, IA
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