1. Preheat oven to 425°F. 2. In medium nonstick skillet over medium-heat, cook chicken 5 minutes or until no longer pink and juices evaporate, stirring often. 3. Add soup and salsa. 4. Heat to a boil, stirring occasionally. 5. Place tortillas on 2 baking sheets. 6. Top half of each tortilla with about 1/3 cup soup mixture. 7. Spread to within 1/2 inch of edge. 8. Moisten edges of tortilla with water. 9. Fold over and press edges together. 10. Bake 5 min. 11. or until hot. 12. Serve with Fiesta Rice. 13. Fiesta Rice: In saucepan heat broth, water and salsa to a boil. 14. Stir in rice. 15. Cover and remove from heat. 16. Let stand 5 min. 17. Fluff with fork. ---------------------------------------------------------------------------
Nutrition
Ingredients
