Cooking Directions

• Stir the soup, water, picante sauce and rice in a 4-quart slow cooker.  Add the chicken and turn to coat.
• Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through.  Remove the chicken to a cutting board.  Using 2 forks, shred the chicken.  Return the chicken to the cooker and stir.
• Spoon about 1 cup chicken mixture down the center of each tortilla. Fold the tortillas around the filling.

Ingredients

• 2 cans (10 1/2 ounces each ) Campbell’s® Condensed Cheddar Cheese Soup
• 1 cup water
• 1 jar (16 ounces) Pace® Picante Sauce
• 1.25 cups uncooked long grain white rice
• 2 pounds skinless, boneless chicken breast halves
• 6 flour tortilla (10-inch), warmed