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    Creamy Chicken Enchiladas


    Source of Recipe


    kraft


    List of Ingredients


    • 2 1/2 cups chopped cooked chicken
    • 1 can (10 3/4 oz) condensed cream of chicken soup
    • 1 cup sour cream, divided
    • 1 pkg (8 oz) shredded colby & monterey jack cheese, divided
    • 1/4 cup chopped cilantro, divided
    • 12 flour tortillas (6 to 8-inch)
    • 1 1/2 cups thickn 'n chunky salsa


    Instructions


    1. Mix chicken, soup, 1/2 cup of the sour cream, 1 cup of cheese, and 3 T of the cilantro.
    2. Spoon about 1/4 cup chicken mixture down the center of each tortilla; roll up. Place, seam sides down, in greased 13x9-inch baking dish. Top with salsa and remaining cheese; cover.
    3. Bake at 350 degrees for 25 minutes. Uncover; sprinkle with remaining cilantro. Serve with remaining sour cream.


    Final Comments


    Makes 6 servings; 2 enchiladas each
 

 

 

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