1 lb. boneless chicken breasts, cubed
1 can Campbell's Cheddar cheese soup
1/2 c. Pace chunky salsa or picante sauce
10 (8-inch) flour tortillas

Preheat oven to 425°F. Cook chicken in nonstick skillet until done and juices evaporate, stirring often. Add soup and salsa and heat through. Spread about 1/3 cup soup mixture on half of each tortilla to within 1/2-inch of edge. Moisten edge with water; fold over and seal. Place on baking sheets.

Bake 5 minutes or until hot. Sprinkle with cheese and let melt. Serve with sour cream.

Rice:

1 can chicken broth
1/2 c. water
1/2 c. salsa
2 c. uncooked rice

Mix together, cover and cook until rice is done.