1 doz. corn tortillas
2 1/2 to 3 cups cooked chopped chicken
2 c. cream of chicken soup
1 c. sour cream
1/2 to 1 c. chili salsa (depending on taste)
1 c. grated Cheddar cheese

Preheat oven to 350 degrees. Fry the tortillas in about 1 inch hot oil. Do not let them get crisp as they have to be rolled. After the tortillas are heated fill each with cooked chicken and roll up. Place in a glass dish side by side. Mix together the cream of chicken soup, sour cream and chili salsa. Pour this mixture over the rolled tortillas and sprinkle with grated cheese. Cover with foil and bake for 20 minutes.