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Heat the oven to 425°F. Stir the soup, chicken and picante sauce in a medium bowl. Place the tortillas onto 2 baking sheets. Spread 1/4 cup soup mixture on half of each tortilla to within 1/2-inch of the edge. Brush the edges of the tortillas with water. Fold the tortillas over the filling and press the edges to seal. Bake for 5 minutes or until the filling is hot.
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