Creamy Chicken Enchiladas
CATEGORIES
INGREDIENTS
  • 1/2 cups chopped cooked chicken
  • 1 can (10-3/4 oz.) condensed cream of chicken soup
  • 1 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided
  • 1 pkg. (8 oz.) KRAFT Shredded Colby & Monterey Jack Cheese, divided
  • 1/4 cup chopped cilantro, divided
  • 12 flour tortillas (8 inch)
  • 1-1/2 cups TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
DIRECTIONS
  1. PREHEAT oven to 350°F. Mix chicken, soup, 1/2 cup of the sour cream, 1 cup of the cheese and 3 Tbsp. of the cilantro until well blended.
  2. SPOON about 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in greased 13x9-inch baking dish. Top with the salsa and remaining cheese.
  3. BAKE 25 min. Sprinkle with remaining 1 Tbsp. cilantro; top with the remaining 1/2 cup sour cream