Creamy Enchiladas

By cmschnettler

Ingredients

• 2-1/2 cups chopped cooked chicken
• 1 can (10-3/4 oz.) condensed cream of chicken soup
• 1 pkg. (8 oz.) shredded Colby & Monterey Jack Cheese, divided
• 1 c sour cream, divided
• 1/4 c chopped cilantro, divided
• 12 flour tortillas (8 inch)
• 1-1/2 cups chunky Salsa

Preparation

Step 1

HEAT oven to 350°F.

MIX chicken, soup, 1 cup cheese, ½ cup sour cream and 3 Tbsp. cilantro until well blended. Spoon down centers of tortillas, adding about ¼ 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.

Note:

Tortillas can be warmed before use for easier handling. Just stack tortillas, then wrap in foil. Bake at 350ºF for 10 to 15 min. or just until warmed. Or, wrap tortillas loosely in wax paper and microwave on HIGH 1 min. or just until warmed.