CREAMY CHICKEN ENCHILADAS

By scratch cook

Ingredients

• 2 1/2 cups chopped cooked chicken
• 1 can (10-3/4oz) condensed cream of chicken soup
• 1 package (8oz) Shredded Colby & Monterey Jack cheese, divided
• 1 cup sour cream, divided
• 1/4 cup chopped cilantro, divided
• 12 (8 inch) flour tortillas
• 1-1/2 cup thick-n-chunky salsa

Preparation

Step 1

HEAT oven to 350 degrees F

MIX chicken, soup, 1 cup cheese, 1/2 cup sour cream and 3 tablespoons cilantro until well blended. spoon down centers of tortillas, adding about 1/4 cup to each; roll up.

PLACE, seam side down, in 13x9 inch baking dish sprayed with cooking spray; top with salsa and remaining cheese.

BAKE 25 minutes or until heated through. top with remaining cilantro and sour cream