- 1 pound skinless, boneless chicken breast, cubed
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 1 cup Pace® Thick & Chunky Salsa
- 8 6-inch flour tortillas
- 1 (10.75 ounce) can Campbell's® Condensed Cheddar Cheese Soup
- 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.
- Microwave on HIGH 5 minutes or until hot.