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Preheat oven to 425 f. In nonstick skillet over medium- high heat, cook chicken 5min. or until done and juices evaporate, stirring often. Add soup and salsa. Heat through. Place tortillas in 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 minutes. Or until hot. Serve with rice. Serves 4.
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