Directions

1. Preheat oven to 375°F. Reserve 1/4 cup of the green chiles; set aside. In a large bowl combine chicken strips, corn, 1 3/4 cups of the cheese, 2 cups of the salsa, and remaining green chiles.
2. Place 1/3 cup of the chicken mixture on each tortilla; roll up. Place tortillas seam side down in a shallow 3-quart baking dish.
3. In a medium bowl stir together soup and remaining 1 cup salsa. Spoon evenly on filled tortillas. Top with remaining 3/4 cup cheese and reserved 1/4 cup green chiles.
4. Place baking dish in oven. Bake 20 minutes or until cheese melts and sauce is bubbling. Serve hot.