Warm tortillas a few at a time, in a plastic bag in the microwave, until softened.
Fill each tortilla with chicken mixture and roll up. Repeat and line the filled tortillas in a 9x13" baking dish.
When all tortillas are filled, mix remaining soup and tomato salsa with 1/2 cup water or milk and pour over all enchiladas. Top with shredded cheese.
Bake at 350 for 30-40 minutes.
