Directions

1. Preheat oven to 425 degrees F.
2. Cook chicken in nonstick skillet until done and juices evaporate, stirring often. Add soup and salsa and heat through.
3. Spread about 1/3 cup soup mixture on half of each tortilla to within 1/2-inch of edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets.
4. Bake 5 minutes or until hot. Serve with Fiesta Rice.
5. For Fiesta Rice: Heat Campbell's® Condensed Chicken Broth, 1/2 cup water and 1/2 cup Pace® Chunky Salsa in saucepan to a boil. Stir in 2 cups uncooked instant white rice. Cover and remove from heat. Let stand 5 min. Fluff with fork.
6. Serve with Pace® salsa. For dessert serve orange wedges.