1 can cream of chicken soup
1 teaspoon chili powder
1/2 cup shredded cheddar cheese
2 1/2 cups shredded chicken
8 flour tortillas (small 8 inch ones)
Mix the soup, chili powder, cheese and chicken all together. Top half of each tortilla with about 1/4 cup of soup mixture. Spread within 1/2 inch of edge. Moisten edges of tortillas with a little water. Fold over and press edges together.
Bake at 400 degrees for about 10 minutes or till a little crispy.