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 minutes or until hot.