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1.Cook Chicken In Nonstick Skillet Until Browned And Done, Stirring Often. Add Chicken Soup And 1/2 Cup Salsa. Heat Through. 2.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. 3.Mix Cheese Soup And Remaining Salsa And Pour Over Enchiladas. Cover. 4.Microwave On High 5 Minutes Or Until Hot.
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