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Creamy Chicken Enchiladas

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-sides 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.

Makes 6 Servings


2½ cups Chopped Cooked Chicken
1 10¾ oz Condensed Cream of Chicken Soup
1 8 oz Kraft Shredded Colby & Monterey Jack Cheese, divided
1 cup Breakstone's Sour Cream, divided
¼ cup Chopped Cilantro, divided
12 8" Flour Tortillas
1½ cups Salsa