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Preheat oven to 400 degrees. Coarsely shred chicken strips. In bowl, combine soup and half the salsa and mix well. Lay tortillas out on flat surface and spoon about 1/4 to 1/3 cup mixture over half of each tortilla to within 1/2 inch of edge. Sprinkle slivers of chicken over soup - salsa mixture. Fold tortillas over, moisten edges with a little water and press edges of tortillas to seal. Place on 2 sprayed baking sheets and bake for 5 to 6 minutes or until tortillas brown.
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