1 lb. skinless, boneless chicken breasts, cubed
1 can (10 3/4 oz.) Cheddar Cheese Soup
1/2 cup Salsa (Medium)
10 flour tortillas (8")
Fiesta Rice
Preheat oven to 425°F. In nonstick skillet over medium-high heat, cook chicken 5 min. or until done and juices evaporate, stirring often. Add soup and salsa. Heat through. Place tortillas on 2 baking sheets. Top half of each tortilla with about 1/3 cup soup mixture. Spread to within 1/2" of edge. Moisten edges of tortillas with water. Fold over and seal. Bake 5 min. or until hot. Serve with Fiesta Rice.
Fiesta Rice: In saucepan heat 1 can Campbell's Condensed Chicken Broth, 1/2 cup water and 1/2 cup Salsa to a boil. Stir in 2 cups uncooked minute rice. Cover and remove from heat. Let stand 5 min.
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