3 c. cooked, cubed chicken
1 (12 oz.) jar salsa
4 (8-inch) tortillas
2 c. grated cheddar cheese

Combine salsa and cheese. Cook over medium heat until cheese melts. Set aside 1 1/4 cups of mixture. Stir chicken in remaining sauce. Spoon chicken mixture onto tortillas. Roll up and place in greased 8-inch square pan; cover with foil.

Bake at 375°F for 15-20 minutes. Pour remaining sauce mixture over enchiladas.

Serves 4.