Cooking Directions

• Heat the soup, picante sauce and water in a 2-quart saucepan over medium heat to a boil, stirring occasionally.
• Stir the rice and chicken in the saucepan. Cover and remove the saucepan from the heat. Let stand for 5 minutes.
• Spoon about 1 cup chicken mixture down the center of each tortilla. Fold the tortillas around the chicken mixture.

Ingredients

• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
• 1 cup Pace® Picante Sauce
• 0.5 cup water
• 1 cup uncooked instant white rice
• 2 cups cubed boneless, skinless chicken breasts, cooked
• 4 flour tortilla (10-inch), warmed