1 can (10.75 oz) Condensed Cream of Chicken Soup
1/2 cups sour cream
1 cup salsa
2 tsp. chili powder
2 cups cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortilla
1 small tomato chopped
No nutrition information available
Preheat oven to 350. Stir the soup, sour cream, salsa and chili powder in medium bowl.
In another bowl add 1 cup of the above mixture to chicken and cheese.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam side down in a 2 Qt. shallow baking dish. Pour the remaining soup/sour cream/salsa mixture over the filled tortillas. Cover and bake for 40 minutes. Top with tomatoes.