Ingredients: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 Chunky Salsa
8 flour tortillas (6-inch works best)
1 can (10 3/4 oz.) Campbell's Condensed Cheddar Cheese Soup
1 cup shredded sharp cheddar cheese
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.
Top with shredded cheese
Bake at 350 degrees for 10-15 minutes, or until cheese is melted
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