Preparation:
Preheat oven to 425 F. Cook chicken in a nonstick skillet until done and juices evaporate, stirring often, add soup and salsa and heat through. Spread about 1/3 cup of soup mixture on half of each tortilla to within 1 / 2 inch of the edge. Moisten the edges with water. Fold over and seal. Place on 2 baking sheets. Bake 5 minutes or until hot. Serve with Rice. |
