Ingredients:
1 can (10 oz) cream of chicken soup
1 tsp chili powder
1/2 cup shredded cheddar cheese
2 cans chunk chicken breasts (drained)
8 flour tortillas
Directions:
Mix soup, chili powder, cheese, and chicken. Place tortillas on 2 baking sheets. Top 1/2 of each with about 1/4 cup mixture. Spread to withing 1/2 of edge. Moisten edges of tortillas with water. Fold over and press edges together. Bake 400 for 10 minutes.
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