creamy chicken enchiladas


2 1/2  cups chopped cooked chicken
1  10 3/4 ounce can condensed cream of chicken soup
1  8  ounce package KRAFT Shredded Colby & Monterey Jack Cheese, divided
1   cup BREAKSTONE'S Sour Cream, divided
1/4  cup chopped cilantro, divided
12  8  inches flour tortillas
1 1/2  cups salsa


1.Heat oven to 350 degrees Fahrenheit.
2. 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.
3. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with salsa and remaining cheese.
4. Bake 25 minutes or until heated through. Top with remaining cilantro and sour cream.

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