Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1         LB.           Boneless Chicken Breasts, Cubed
1         can           Campbell’s Cheddar Cheese soup
1/2       cup           Pace Thick and Chunky Salsa
10                      Flour Tortillas (8 inches)
                        Rice

Preparation:

Preheat oven to 425 F. Cook chicken in a nonstick skillet until done and juices evaporate, stirring often, add soup and salsa and heat through. Spread about 1/3 cup of soup mixture on half of each tortilla to within 1 / 2 inch of the edge. Moisten the edges with water. Fold over and seal. Place on 2 baking sheets. Bake 5 minutes or until hot. Serve with Rice.