Speedy Chicken Enchiladas

By á-42235

Ingredients

• 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

Preparation

Step 1

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