Well, it is finally here. Tomorrow is her big day! I can’t believe it has already been 4 years since little Gracie Lou was born. Remember she looked like a little monkey head when she was born?? Well, she has grown up so much and has such a little attitude, but I love that little stinker!
I know you have waited on me to blog for almost a month, and you get a stinkin’ recipe. Well this recipe is sooo good!
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup shredded Cheddar cheese (about 4 ounces)
1 jalapeño pepper, seeded and finely chopped (optional)
1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
10 flour tortillas (8-inch), warmed
Pace® Chunky Salsa
Sour cream
1. Heat the oven to 400°F.
2. Stir the soup, 1/2 cup cheese, jalapeño pepper, if desired, and chicken in a medium bowl.
3. Place the tortillas onto 2 baking sheets. Spread 1/4 cup chicken 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 to seal.
4. Bake for 5 minutes or until the filling is hot. Sprinkle with the remaining cheese. Serve with the salsa and sour cream.
Makes: 5 servings.
Enjoy!
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