1. Preheat oven to 425*F. 2. In medium skillet over medium-high heat, cook chicken in five minutes with a little bit of water, until no longer pink and water and juices mostly evaporate, stirring often. Add soup and salsa. Heat through, stirring occasionally. 3. Place tortillas on 2 baking sheets. Top half of each tortilla with about 1/3 cup soup mixture. Spread to within 1/2 inch of edge. Moisten edges of tortilla with water. Fold over and seal edges together. 4. Bake 5 minutes or until hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
