1 lb. boneless skinless chicken breasts, cubed (used canned chicken if in a hurry) 1 can (10 3/4 ounces) condensed cheddar cheese soup or fiesta nacho cheese soup 1/2 cup salsa or picante sauce 10 flour tortillas (8")
1. In a skillet cook chicken until done. Add soup and salsa. Heat through. 2. Place tortillas on 2 baking sheets. Top half of each tortilla with about 1/3 cup chicken mixture. Spread to within 1/2" of edge. Moisten edge of tortilla with water. Fold over tortilla and seal. 3. Bake at 425℉ for about 5 minutes or until hot.