1 pound skinless boneless chicken cubed
1 can cheddar cheese soup
1/2 c chunky salsa
10 flour tortillas
preheat oven to 425. in skillet cook chicken until no longer pink. add soup and salsa. heat to a boil. place tortillas on baking sheet. top each tortilla with about 1/3 c mixture. spread. moisten edges with water. fold over and press edges together. bake 5 minutes.
makes 4 servings
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