- 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 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
- Heat the oven to 425 degrees F.
- Stir the soup, chicken, cheese and picante sauce in a medium bowl.
- Place 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.
- Bake for 5 minutes or until the filling is hot. Serve with additional picante sauce.