Cooking Directions

• Set the oven to 425°F.
• Stir the soup, chicken, cheese and picante sauce in a medium bowl.
• Place the tortillas onto 2 baking sheets. Spread about 1/4 cup chicken mixture onto 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 5 minutes or until the filling is hot. Serve with additional picante sauce.

Ingredients

• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
• 1.5 cups chopped cooked chicken
• 0.5 cup shredded Cheddar cheese
• 0.25 cup Pace® Picante Sauce
• 8 flour tortilla (8-inch), warmed