|1 lb. skinless, boneless chicken breast, cubed|
|1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)|
|1 cup Pace® Thick & Chunky Salsa|
|8 flour tortillas (6-inch)|
|1 can (10 3/4 oz.) Campbell's® Condensed Cheddar Cheese Soup|
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 min. or until hot.