Prep/Cook Time: 15 min

1 lb. boneless chicken breasts, cubed
1 can (10 3/4 oz.) Campbell's® Cream of Chicken or 98% Fat Free Cream of Chicken Soup
1 cup Pace® Chunky Salsa
8 flour tortillas (6")
1 can Campbell's® 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-qt. microwave-safe baking dish.

MIX cheese soup and remaining salsa and pour over enchiladas.

COVER and microwave on HIGH 5 min. or until hot.

Makes 4 servings

This recipe created by Campbell's.