Heat the soup, picante sauce and water in a 2-quart saucepan over medium heat to a boil, stirring occasionally.Stir the rice and chicken in the saucepan. Cover and remove the saucepan from the heat. Let stand for 5 minutes.Spoon about 1 cup chicken mixture down the center of each tortilla. Fold the tortillas around the chicken mixture.
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup1 cup Pace® Picante Sauce0.5 cup water1 cup uncooked instant white rice2 cups cubed boneless, skinless chicken breasts, cooked4 flour tortilla (10-inch), warmed
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