Chicken & Cheese Enchiladas

1 can (10 3/4 ounces) Condensed Cheddar Cheese Soup
1/2 cup milk
2 cups diced cooked chicken
1 cup salsa, divided
1 teaspoon chili powder
1/2 cup cheddar cheese
8 flour tortillas (8-inch), warmed (I use whole-wheat tortillas)

Stir the soup, 1/4 cup salsa and milk in a small bowl.
Stir 2 tablespoons soup mixture, chicken, cheddar cheese, 3/4 cup salsa and chili powder in a medium bowl.

Spoon about 1/3 cup chicken mixture down the center of each tortilla. Roll the tortillas around the filling and place seam-side down in a greased 3-quart shallow baking dish.

Pour the remaining soup mixture over the filled enchiladas. Cover the baking dish. Bake at 375°F. for 35 minutes or until the filling is hot.