Ingredients
1 can cream of chicken soup
1/2 C sour cream
1 C salsa
2 C chopped cooked chicken
1/2 C shredded Monterey Jack cheese
6 flour tortillas
Tomato/green onion for top (optional)
Preparation
Stir soup, sour cream, and salsa in medium bowl Stir 1 C soup mixture with chicken and cheese Divide chicken mixture evenly between tortillas Roll up and place seam side down in large glass baking dish Pour remaining soup mixture over tortillas Cover and bake 40 mins at 350 until hot and bubbly Top with tomato and onion
