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.