From the pantry...Easy Picante Chicken Burritos

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Cathy Monaghan
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From the pantry...Easy Picante Chicken Burritos

Post by Cathy Monaghan »

Forget about the ice box, it's time to raid the pantry again. You won't find an easier recipe than this one.

Ingredients:
  • 1 can (10.75 oz) Campbell's Condensed Cheddar Cheese Soup
    1/4 cup Picante sauce or your favorite salsa
    1 1/2 cups Chopped cooked chicken (cut up the chicken from 3 or 4 pouches of "Bumble Bee Prime Fillet Chicken Breast with Southwest Seasonings")
    8 Flour tortillas (8-inch)
Heat oven to 425F.

Stir the soup, picante sauce and chicken in a bowl.

Spoon mixture down the center of each tortilla. Fold the sides of the tortilla over the filling then fold up the ends.

Place the filled tortilla, seam side down, in a 13" x 9" baking pan.

Bake for 5 minutes or until hot.

Serving Suggestion: Spoon a dollop of picante sauce or salsa over the top of each cooked burrito. Serve with rice.
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