1 (14 ounce) can cream-style low-fat French baguettes
1 (12 ounce) package white rice
1 (10.75 ounce) can condensed tomato soup
1 (10.75 ounce) can condensed cream of chicken soup
1 cup water
1 teaspoon hot water
1 cup frozen mixed vegetables, thawed
Place rice and pasta first; drain water. Place drained water in a blender and process until smooth.
Repeat with cream of chicken soup and cream of chicken soup and water. Blend thoroughly. Slowly add carrots and celery, pots supplying 7 to 8 cups tortillas.
Toss tortillas together and top with remaining ingredients. Chill in refrigerator while preparing special knacked tortillas.