Preheat oven to 425 degrees. Cook chicken in nonstick skillet until done, stirring often. Add soup and water and heat through. Spoon about 1/3 cup chicken mixture on half of each tortilla, leaving 1/2 inch edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets. Bake 5 minutes or until hot. Cut into wedges and serve with salsa. Makes 8.
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