By Clint Brown
Pella — 1 can (11 1/2 oz.) bean with bacon soup
3/4 cup chunky salsa
1 can (12 oz.) white chunk chicken breast in water, drained
8 flour tortillas (8"), warmed
1 medium onion, chopped (about 1/2 cup)
1 Tbsp. vegetable oil
1. Heat the oil in a 10" skillet over medium heat. Add the onion and cook until tender.
2. Stir the soup, salsa and chicken in the skillet. Cook until the chicken mixture is hot and bubbling.
3. Spoon about 1/3 cup chicken mixture down the center of each tortilla. Fold up the sides of the tortillas around filling, then fold up the ends to enclose the filling.