1 lb skinless, boneless chicken breasts, cubed
1 can cream of chicken soup
1 cup thick and chunky salsa or picante sauce
8 flour tortillas (6 inch)
1 can cheddar cheese soup
In medium nonstick skillet over med-high heat, cook chicken till browned and juices evaporate, stirring often. Add chicken soup and 1/2 cup salsa. Heat to boil, stirring occasionally.
Along one side of each tortilla, spread about 1/3 cup chicken mixture. Roll up each 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 minutes or till hot. Serves 4.
I made this recently and thought I'd share one change I'll make from now on. Instead of using the whole can of cheddar cheese soup, I'm only gonna use half. Or maybe just shredded cheese. That whole can was too much--even for Darrell, who loves cheese.