Heat the oil in a 10-inch skillet over medium heat. Add the onion and garlic powder and cook until the onion is tender.Stir the soup, salsa and chicken in the skillet. Cook until the chicken mixture is hot and bubbling.Spoon about 1/3 cup chicken mixture down the center of each tortilla. Fold up the sides of the tortillas around the filling then fold up the ends to enclose the filling.
1 tablespoon vegetable oil1 medium onion, chopped (about 1/2 cup)0.125 teaspoon garlic powder1 can (11 1/4 ounces) Campbell’s® Condensed Bean with Bacon Soup0.75 cup Pace® Chunky Salsa2 cans (4.5 ounces each ) Swanson® Premium White Chunk Chicken Breast in Water, drained8 flour tortilla(8-inch), warmed
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