1 lb. boneless chicken breasts, cubed
1 can cheddar cheese soup
1/2 cup salsa
7 -10 flour tortillas
Preheat oven to 425 degrees. Cook chicken until done and juices evaporate, stirring often. Add soup and salsa and heat through. Mix well. Spread about 1/3 cup soup mixture on half of each tortilla to within 1/2" of edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets. Bake 5 minutes or until hot. Serve with Fiesta Rice. Serves about 5 People.
Heat one can of condensed chicken broth, 1/2 cup water, and 1/2 cup salsa in a saucepan then bring to a boil. Stir in 2 cups uncooked Minute Rice. Cover and remove from heat. Let stand 5 minutes. Fluff with fork.