1 lb. boneless chicken breasts, cubed
1 can (10 3/4 oz.) Cream of Chicken Soup
1 cup Chunky Salsa
8 flour tortillas (6)
1 can 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.