4 boneless chicken breasts, cubed
                    1 can cheddar cheese soup
                    1/2 cup hot picante salsa
                    Jack cheese shredded
                    10 flour tortillas

                    In a nonstick skillet over medium high heat, cook
                    chicken for 5 minutes or until juices run clear.  Add
                    soup and salsa, heat through.  Top half of each
                    tortilla with about 1/3 cup of mixture, top with
                    desired amount of jack cheese.  Fold over and heat
                    in a nonstick skillet on both sides until slightly
                    browned.