1 pound boneless chicken breasts
1 can Campbell's Cheddar Cheese soup
1/2 cup 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 sheet.

Bake 5 minutes or until hot. Serve with rice.

Fiesta Rice:

1 can Campbell's chicken broth
1/2 cup water
1/2 cup salsa
2 cups uncooked Minute Original Rice

Heat broth, water and salsa in saucepan to a boil. Stir in rice. Cover and remove from heat. Let stand 5 minutes. Fluff with fork.