Rate this recipe
5/5
(1 Votes)
1 Picture
Ingredients
- 2-1/2 cups chopped cooked chicken
- 1 can (10-3/4 oz.)cream of chicken soup 1 pkg.(8 oz.) KRAFT Shredded Colby & Monterey Jack Cheese, divided
- 1 cup Sour Cream, divided
- 1/4 cup chopped cilantro, divided
- 12 flour tortillas (8 inch)
- 1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
Details
Servings 6
Adapted from kraftrecipes.com
Preparation
Step 1
HEAT oven to 350°F.
MIX chicken, soup, 1 cup cheese, 1/2 cup sour cream and 3 Tbsp. cilantro until well blended. Spoon down centers of tortillas, adding about 1/4 cup to each; roll up.
PLACE, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with salsa and remaining cheese.
BAKE 25 min. or until heated through. Top with remaining sour cream and cilantro.
Substitutions/Variations:
-Add a can of green chilies to the mix
-Use corn tortillas instead
-Use red or green enchilada sauce instead of salsa
Review this recipe