Cooking Directions

• Set the oven to 400°F.  Stir the soup, 1/2 cup cheese, jalapeño pepper, if desired, and chicken in a medium bowl.
• Place the tortillas onto 2 baking sheets.  Spread 1/4 cup chicken mixture on half of each tortilla to within 1/2 inch of the edge.  Brush the edges of the tortillas with water.  Fold the tortillas over the filling and press the edges to seal.
• Bake for 10 minutes or until the filling is hot. Sprinkle with the remaining cheese. Serve with the salsa and sour cream.

Ingredients

• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
• 1 cup shredded Cheddar cheese (about 4 ounces)
• 1 jalapeño pepper, seeded and finely chopped (optional)
• 2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained
• 8 flour tortilla (8-inch), warmed
• 0.5 cup Pace® Chunky Salsa
• 0.5 cup sour cream