3 - 4 boneless, skinless chicken breasts, cooked and shredded
1 1/2 c salsa, divided
1 c sour cream
8 10-inch flour tortillas
10 3/4 oz can cream of chicken soup
2 c shredded mexican-blend cheese
Combine chicken, 1/2 c salsa and sour cream. Spoon chicken mixture into tortillas, rolll up and place in an ungreased 13"x9" baking dish. Blend together soup and remaining salsa; pour over chicken. Bake, uncovered, at 350 degress for 30 minutes. Sprinkle on cheese and bake an additional 5 minutes, or until cheese is melted.
Makes 4 - 6 servings.
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