3 boneless skinless chicken breast halves, cubed
1 (10 ounce) can cheddar cheese soup
2/3 cup chunky salsa
10 flour tortillas
Cook chicken in skillet, stirring often until juices evaporate. Add soup and salsa and heat thoroughly. Spread about 1/3 cup soup mixture on half tortilla within ½ inch of edge. Moisten edge with water fold and seal. Place tortillas on 2 baking sheets. Bake at 400o for 5 to 6 minutes.
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