Speedy Chicken Enchiladas
- 1 lb. boneless chicken breasts, cubed
- 1 can (10 3/4oz) cream of chicken soup
- 1 cup chunky salsa
- 8 flour tortillas (6")
- 1 can (10 3/4oz) cheddar cheese soup
Cook chicken in a skillet over medium-high heat until browned and cooked through stirring often.
Add chicken soup and 1/2 cup salsa. Heat until hot and bubbly.
Spoon about 1/3 chicken mixture down center of each tortilla.
Roll the tortillas around filling and place seam side down in a 2 qt. microwave safe baking dish.
Mix cheese soup and remaining salsa and pour over enchiladas, Cover dish
Microwave on High 5 minutes