Instructions: 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-quart microwave-safe baking dish.

Mix cheese soup and remaining salsa and pour over enchiladas. Cover and microwave on High 5 minutes or until hot.

This recipe yields 4 servings.

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