Created by KathyD on October 19, 2011
Step 1: Heat oven to 425°F.
Step 2: Cook cubed chicken in a large nonstick skillet over medium-high heat, about 5 minutes. Drain juices, reserving if desired for fiesta rice.
Step 3: While chicken is cooking, in a 1-quart sauce pan, heat soup, salsa, and beans over medium heat until hot. Pour over chicken and stir gently.
Step 4: Using 2 baking sheets, place tortillas on baking sheets. On HALF of each tortilla spread 1/3 cup chicken mixture. Don't get to close to the edge, keep a 1/2 inch margin. Brush tortilla edges with water. Cover the filling by folding the tortilla in half. Press edges to seal.
Step 5: Bake 5 minutes, or until filling is hot. Cut each tortilla into 2 wedges if
Step 6: ALTERNATE METHOD: Place 5 tortillas on baking sheets. Spread 2/3 cup chicken mixture on tortillas, keeping a 1/2 inch margin around the edges. Top with remaining tortillas.
Step 7: Fiesta Rice: In a 2-quart saucepan, heat broth, water, and salsa over medium-high heat. Bring to a boil. Stir in uncooked instant white rice. Remove from heat, cover, and let stand 5 minutes.