2 chicken breasts, cooked and cubed
1 can cheddar cheese soup
1/4 cup salsa
8 flour tortillas
Heat oven to 425. Mix chicken, soup and salsa. Heat to a boil. Place tortillas on 2 baking sheets. Top half of each tortilla with 1/4 cup mixture. Spread to 1/2 inch of edge. Moisten edges of tortillas with water. Fold over and press edges together. Bake 5 minutes.
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