What You'll Need
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
1 1/2 cups chopped cooked chicken
1/2 cup shredded Cheddar cheese
1/4 cup Pace® Picante Sauce
8 flour tortillas (8-inch), warmed
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.