1 lb. skinless, boneless chicken breasts, cubed
1 (10 3/4 oz.) can Cheddar cheese soup
1/2 c. salsa or picante sauce (medium)
10 flour tortillas (8-inch)

Preheat oven to 425°F. In nonstick skillet over medium-high heat, cook chicken 5 minutes or until done and juices evaporate, stirring often. Add soup and salsa. Heat through. Place tortillas on 2 baking sheets. Top half of each tortilla with about 1/2 cup soup mixture. Spread to within 1/2-inch of edge. Moisten edges of tortillas with water. Fold over and seal.

Bake 5 minutes or until hot.