Cheesy Chicken Enchiladas - cooking recipe

Ingredients

1 lb. chopped cooked chicken
1 (10.75 oz.) can condensed cream of chicken soup
1/2 lb. cubed Velveeta Mexican style cheese
6 to 8 small corn tortillas
1 (10 oz.) jar salsa
shredded Mexican cheese

Preparation

Combine chopped chicken, cream of chicken soup and 1/2 pound Velveeta cheese. Stir until melted and blended. Spoon mixture onto tortilla. Roll up and place seam side down in 9 x 13-inch baking dish. Top with 1 jar of salsa and shredded Mexican cheese. Bake at 350\u00b0 for 30 to 35 minutes. Serves 6.