Ingredients:
1 lb boneless skinless chicken breasts, cubed
1 (10 ounce) cans Campbell’s cheddar cheese soup
1/2 cup salsa
10 (8 inch) flour tortillas
Directions:
Preheat oven to 425.
Cook chicken until no longer pink, add soup and salsa and heat through.
Spread about 1/3 cup soup mixture on half of each tortilla to within 1/2″ of edge.
Moisten edge with water. Fold over and seal.
Place on 2 baking sheets.Bake 5 minute or until hot.
Servings: 4
Time preparation: 12 min.
Time total: 17 min.