Sauteed chicken cubes are coated with a sauce featuring Campbell's® Condensed Cream of Chicken Soup and salsa, then rolled up in flour tortillas and topped with another delicious sauce made from salsa and Campbell's® Condensed Cheddar Cheese Soup.
1 pound skinless, boneless chicken breast, cubed
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup Pace® Thick & Chunky Salsa
8 flour tortillas (6-inch)
1 can (10 3/4 oz.) Campbell's® Condensed Cheddar Cheese Soup
How to Make It
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.
MICROWAVE on HIGH 5 min. or until hot.
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