Stir the soup, water, picante sauce and rice in a 4-quart slow cooker. Add the chicken and turn to coat.Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through. Remove the chicken to a cutting board. Using 2 forks, shred the chicken. Return the chicken to the cooker and stir.Spoon about 1 cup chicken mixture down the center of each tortilla. Fold the tortillas around the filling.
2 cans (10 1/2 ounces each ) Campbell’s® Condensed Cheddar Cheese Soup1 cup water1 jar (16 ounces) Pace® Picante Sauce1.25 cups uncooked long grain white rice2 pounds skinless, boneless chicken breast halves6 flour tortilla (10-inch), warmed
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