Yield: 4 servings

Preparation time: 20 minutes
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1 pound boneless chicken breasts, cubed
1 can cheddar cheese soup
1/2 cup chunky salsa or picante sauce
10 flour tortillas (8 inches)

Preheat oven to 425 degrees.

Cook chicken in nonstick skillet until done and juices evaporate, stirring often. Add soup and salsa and heat through. Spread 1/3 cup soup mixture on half of each tortilla to with 1/2 inch of edge. Moisten edge with water. Fold over and seal. Place on two baking sheets.

Bake 5 minutes or until hot. Serve with Fiesta Rice.

Fiesta Rice: Heat 1 can chicen broth, 1/2 cup water and 1/2 cup chunky salsa in saucepan to a boil. Stir in 2 cups uncooked Minute rice. Cover and remove from heat. Let stand 5 minutes. Fluff with fork.

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