"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
1 lb. bonless chicken breasts, cubed 1/2 c. chunky salsa 1 can condensed chedder cheese soup 10 flour tortillas
Cook chicken in skillet until done and juices evaporate, stirring often. Add soup and salsa and heat through. Spread about 1/3 cup soup mixture on half of each tortilla to within 1/2 inch of edge. Moisten edge with water. Fold over and seal. Place on baking sheets and bake 5 minutes or until hot at 425º.
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