Cooking Directions

• Heat the oil in  a 10-inch skillet over medium heat. Add the onion and garlic powder and cook until the onion is tender.
• Stir the soup, salsa and chicken in the skillet.  Cook until the chicken mixture is hot and bubbling.
• Spoon about 1/3 cup chicken mixture down the center of each tortilla. Fold up the sides of the tortillas around the filling then fold up the ends to enclose the filling.

Ingredients

• 1 tablespoon vegetable oil
• 1 medium onion, chopped (about 1/2 cup)
• 0.125 teaspoon garlic powder
• 1 can (11 1/4 ounces) Campbell’s® Condensed Bean with Bacon Soup
• 0.75 cup Pace® Chunky Salsa
• 2 cans (4.5 ounces each ) Swanson® Premium White Chunk Chicken Breast in Water, drained
• 8 flour tortilla(8-inch), warmed