2# skinless boneless chicken breast halves, cubed 1 can Campbell’s condensed cheddar cheese soup ¼ c. salsa 8 flour tortillas
Cook chicken over medium heat until no longer pink, stirring often. Add soup and salsa. Heat to a boil, stirring occasionally. Place tortillas on 2 baking sheets. Top half of each tortilla with ¼ c. soup mixture. Spread to within ½” of edge. Moisten edges of tortilla with water. Fold over and press edges together. Bake 5 minutes or until hot.
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