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In saucepan, heat and stir chicken, chicken soup and half salsa. Spoon about 1/2 cup chicken mixture down center of each tortilla. Use all of chicken mixture. Toll tortillas around filling and place seam side down in sprayed 9 x 13 inch glass baking dish. In saucepan, combine fiesta nacho cheese soup, remaining salsa and 1/2 cup water and pour over enchiladas. Cover with waxed paper and microwave, turning twice, on high for 5 minutes or until filling bubbles.
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