Cut the cream cheese into cubes and put it in a microwave safe bowl.

Pour about half the salsa over the cream cheese. Warm in the microwave for a minute or two, just long enough to melt the cream cheese. Stir and pop back in the microwave if it needs to melt more.

Add the sliced chicken to the cream cheese and salsa, stirring to combine.

Fill tortillas with the mixture, rolling and placing in a greased 9×13 casserole dish.

Pour the rest of the salsa over the top of all the filled tortillas. Top with cheddar cheese.

Bake at 350 for 20-30 minutes or until hot and bubbly.