Chicken Enchiladas

1 can cream of chicken soup

1 c. sour cream

1/2 c. salsa

2 c. chopped, cooked chicken

1 c. grated cheese

flour tortillas

Mix soup, sour cream, salsa, chicken and cheese together. Cut tortillas in half. Put one heaping tablespoon of chicken mixture in each tortilla and roll up. Place tortilla roll seam side down in a 9 x 13 inch baking dish that has been sprayed with vegetable spray. Repeat for other tortillas. Spread the rest of chicken mixture over all tortilla rolls. Sprinkle with additional grated cheese and cover with foil. Bake at 350° for 30 minutes, removing foil during the last 5 minutes.