Cooking Directions

• Heat the oven to 425°F.  Stir the soup, chili powder, cheese and chicken in a medium bowl.
• Place the tortillas onto 2 baking sheets.  Spread about 1/4 cup soup 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.

Ingredients

• 1 can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Chicken Soup
• 1 teaspoon chili powder
• 0.5 cup shredded Cheddar cheese(about 2 ounces)
• 2 cans (4.5 ounces each ) Swanson® Premium White Chunk Chicken Breast in Water, drained
• 8 (8-inch) flour tortilla