1lb boneless skinless chicken breast, cubed

salt and pepper

1can condensed cheddar cheese soup, undiluted

1cup chunky salsa or 1 cup picante sauce

108-inch flour tortillas


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.