Ingredients:
1 lb boneless chicken breasts, cubed
1 (10 3/4 ounce) cans cream of chicken soup
1 cup chunky salsa
8 (6 inch) flour tortillas
1 (10 3/4 ounce) cans cheddar cheese soup
Directions:
COOK chicken in nonstick skillet until browned and done, stirring often. Add chicken soup and 1/2 cup salsa. Heat through.
SPOON about 1/3 cup chicken mixture down center of each tortilla. Roll up tortilla around filling and place seam-side down in 2-qt. microwave-safe baking dish.
MIX cheese soup and remaining salsa and pour over enchiladas. Cover.
MICROWAVE on HIGH 5 minute or until hot.
Servings: 4
Time preparation: 5 min.
Time total: 15 min.