Chicken ala Salsa

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Make creamy, salsa and chicken enchiladas with the convenience of the microwave.

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Ingredients

1 lb. boneless chicken breasts, cubed
1 can (10 3/4 oz.) Cream of Chicken Soup
1 C. Chunky Salsa ( I use HOT Pace or usually my own Salsa. )
8 flour tortillas (6")
1 can Cheddar Cheese Soup

Directions

Cook chicken in nonstick skillet until browned and done, stirring often. Add chicken soup and 1/2-C. salsa. Heat through. Spoon about 1/3 C. 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 and microwave on HIGH 5 min. or until hot.