1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup1.5 cups chopped cooked chicken0.5 cup shredded Cheddar cheese0.25 cup Pace® Picante Sauce8 flour tortilla (8-inch), warmed
Set the oven to 425°F.Stir the soup, chicken, cheese and picante sauce in a medium bowl.Place the tortillas onto 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.