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
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