• 1 can Cream of Chicken Soup, undiluted
  • ½ cup Salsa
  • 1 cup Turkey or Chicken
  • 8 oz Cream Cheese
  • ½ cup chopped Onion
  • 8 oz finely shredded Co-jack Cheese
  • ½ cup sliced Black Olives
  • 8 Flour Tortillas

Spray a 9 x 13″ baking dish with oil. Mix can of soup with salsa. Spread ½ of this mixture in bottom of dish. Cut the block of cream cheese lengthwise into 8 strips.

Lay out a flour tortilla, lay one strip of cream cheese across the tortilla, spread 1/8 of the chicken beside the cream cheese, sprinkle with onion, then lightly sprinkle some cheese across the meat. Fold the tortilla in half and roll into a tube. Place the tortilla seam side down in the baking dish. Continue with remaining seven tortillas.

Spread remaining soup mixture over the tortillas. Sprinkle olives over the top. Sprinkle remaining cheese on top. Bake at 375° for 35 to 40 minutes or bubbly.

Serve with sour cream, shredded lettuce and diced tomatoes. Make this low fat by using fat free cheeses, soup and sour cream.