Instructions: 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" of edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets.

BAKE 5 min. or until hot. Serve with Fiesta Rice.

Serves 4.

Fiesta Rice: Heat 1 can Campbells(r) Condensed Chicken Broth, 1/2 cup water and 1/2 cup Pace(r) Chunky Salsa in saucepan to a boil. Stir in 2 cups uncooked Minute(r) White Rice. Cover and remove from heat. Let stand 5 min. Fluff with fork.

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