Ingredients:

1 pound cubed boneless chicken breasts
1 can (10 3/4 oz) can cream of chicken soup
1 cup chunky salsa
8 flour tortillas – (6″ size)
1 can 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-quart microwave-safe baking dish.

Mix cheese soup and remaining salsa and pour over enchiladas. Cover and microwave on High 5 minutes or until hot.