Speedy Chicken Enchiladas

• 1 lb boneless chicken breast, cubed
• 1 (10 3/4 ounce) can cream of chicken soup
• 1 cup chunky salsa
• 8 (6 inch) flour tortillas
• 1 (10 3/4 ounce) can cheddar cheese soup

1. COOK chicken in nonstick skillet until browned and done, stirring often.
2. Add chicken soup and 1/2 cup salsa.
3. Heat through.
4. SPOON about 1/3 cup chicken mixture down center of each tortilla.
5. Roll up tortilla around filling and place seam-side down in 2-qt.
6. microwave-safe baking dish.
7. MIX cheese soup and remaining salsa and pour over enchiladas.
8. Cover.
9. MICROWAVE on HIGH 5 minute or until hot.

chicken breast, cream of chicken soup, chunky salsa, flour tortillas, cheddar cheese soup

Taken from www.food.com/recipe/speedy-chicken-enchiladas-164714 (may not work)