Bring cabbage leaves and water to cover to a boil in a medium saucepan; cook 3 to 5 minutes or until tender; drain and set aside.
Sauté cubed chicken and next 4 ingredients in hot oil in a large skillet 7 to 8 minutes or until chicken is done. Remove from heat. Stir in 1 cup cheese, soup, and next 6 ingredients.
Spoon chicken mixture evenly down center of cabbage leaves. Fold opposite sides over filling; roll up, beginning at an open end. Place, seam side down, in a lightly greased 13- x 9-inch baking dish.
Bake, covered, at 350° for 20 minutes. Remove from oven.
Stir together tomato sauce and salsa; spoon over cabbage rolls. Top with remaining 1 cup cheese, and bake, uncovered, 8 to 10 more minutes or until cheese melts.