PREHEAT oven to 425°F.
COOK chicken in nonstick skillet until done and juices evaporate, stirring often. Add soup and salsa and heat through.
SPREAD about 1/3 cup soup mixture on half of each tortilla to within 1/2 inch of edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets.
BAKE 5 min. or until hot. Serve with Fiesta Rice. Serves 4.
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