ENCHILADAS (Creamy Chicken)

By shygirl

Ingredients

• 2 1/2 cups chopped cooked chicken
• 1 can (10 3/4 oz.) cream of Chicken Soup
• 1 cup sour cream, divided
• 1 1/2 cups shredded cheese
• 1/4 cup chopped cilantro
• 12 ( 6 inch) flour tortillas
• 1 1/2 cups salsa

Preparation

Step 1

Preheat oven to 350 deg. Line a large baking pan with Renolds Wrap 18" Heavy-duty Foil, combine chicken and soup with half of the sour cream cheese and cilantro.

Spoon 1/4 cup chicken mixture down center of each tortilla; roll up.
Place seam sides down, in foil-lined pan. Top with salsa and remaining cheese. Cover with foil.

Bake 15 minutes; remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro and sour cream.