Creamy Chicken Enchiladas

By mamacasma

Ingredients

• 2-1/2 cups chopped cooked chicken
• 1 can (10-3/4 oz.) condensed Cream of Chicken soup
• 1 pkg. (8 oz.) KRAFT Shredded Colby & Monterey Jack Cheeses, divided
• 1 cup BREAKSTONE'S or KNUDSEN 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

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.