Ingredients
1 can Campbell’s® Condensed Cream of Chicken Soup
1 1/2 c. cooked chicken
1/2 c. Cheddar cheese
1/4 c. Pace® Picante Sauce
8 flour tortilla
Preparation
Step 1Heat the oven to 425 degrees F.Step 2Stir the soup, chicken, cheese and picante sauce in a medium bowl.Step 3Place the tortillas on 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.Step 4Bake for 5 minutes or until the filling is hot. Serve with additional picante sauce.Step 5Tip: You can substitute 2 cans (4.5 ounces each) Swanson® Premium Chunk White Chicken Breast, drained, for the cooked chicken.Using Campbell’s Condensed Cream of Chicken Soup: Vitamin A 8%DV, Vitamin C 0%DV, Calcium 24%DV, Iron 22%DV Using Campbell’s Condensed 98% Fat Free Cream of Chicken Soup: Calories 510, Total Fat 18g, Saturated Fat 7g, Cholesterol 68mg, Sodium 1244mg, Total Carbohydrate 58g, Dietary Fiber 4g, Protein 28g, Vitamin A 9%DV, Vitamin C 0%DV, Calcium 24%DV, Iron 22%DV
