This dish is microwaved, so it's done in a hurry.
1 pound of boneless chicken breasts, cubed
1 can of Cream of Chicken soup
1 cup of salsa (I used mild)
8 tortillas (6 inch)
1 can of Cheddar Cheese soup
COOK chicken in nonstick skillet until browned and done, stirring often. Add chicken soup and 1/2 cup of salsa. Heat through. SPOON about 1/3 cup chicken mixture down the center of each tortilla. Roll up tortilla around filing and place seam-side down in a 2-quart microwave-safe baking dish.
MIX cheese soup and remaining salsa and pour over enchiladas. COVER and microwave on HIGH 5 min. or until hot. This serves 4, so if you need more just double this recipe.