Provided by Campbell's Kitchen
PREHEAT oven to 425°F.
COOK chicken in nonstick skillet until done and juices evaporate, stirring often. Add soup and salsa and heat through.
SPREAD about 1/3 cup soup mixture on half of each tortilla to within 1/2" of edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets.
BAKE 5 min. or until hot.
TIP: Serve with Mexican-style rice and ice cream for dessert.
This recipe has been added to the following public cookbooks:
kfm542,
cookbook,
Campbell's Kitchen,
Our Choices,
foody
| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | ALICIAANDZAC4EV
04/13/08 03:00 PM |
GreatTastes Perfect ! YUM YUM |
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