Preheat oven to 425°. In a pan, cook chicken until done and juices evaporate. Add soup mix and salsa. Heat through. Place tortillas onto baking sheet. Use 1/2 cup soup mixture for tortilla. Moisten edges of tortillas with water fold over and use more water to seal. Bake for five minutes or until hot.
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|Serving Size: 1 Serving (420g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 226 (23%)|
|Amt Per Serving||% DV|
|Total Fat 25.1g||34 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 11.9g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 75.3mg||23 %|
|Sodium 2217.8mg||76 %|
|Potassium 641.3mg||17 %|
|Total Carbohydrate 146.2g||43 %|
|Dietary Fiber 10.2g||41 %|
|Sugars, other 136g|
|Protein 40.9g||58 %|
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Calories per serving: 990
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