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Ingredients

1 lb boneless skinless chicken breast, cubed
salt and pepper
1 can condensed cheddar cheese soup, undiluted
1 cup chunky salsa or 1 cup picante sauce
10 8-inch flour tortillas

Preparation method

Preheat oven to 425*.
Sprinkle chicken with salt and pepper and cook in lightly greased skillet until cooked through and juices evaporate, stirring often.
Add soup and salsa and heat through.
Spread about 1/3 cup of mixture on half of each tortilla, leaving a 1/2 inch edge.
Moisten edges with water, fold tortillas over and press edges to seal.
Place on baking sheets.
Bake 5 minutes.

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