Recipe: Speedy Chicken Burritos

Speedy Chicken Burritos

1 pound skinless, boneless chicken breasts, cubed 
1 can (10 3/4 oz) Campbell's Cream of Chicken soup 
1 cup salsa 
8 flour tortillas 
1 can (10 3/4 oz) Campbell's Cheddar Cheese soup 

In medium nonstick skillet over medium high heat, cook chicken until browned and juices evaporate, stirring often. Add chicken soup and 1/2 cup salsa. Heat to a boil stirring occasionally. Along side of each tortilla, spread about 1/3 cup chicken mixture. Roll up each tortilla around filling and place seam-side down in 2 quart baking dish. Mix Cheese soup and remaining salsa and pour over enchiladas. Cover and bake at 350 degrees for 10 minutes.

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