Creamy Chicken Enchiladas
Source Kraft Kitchen
March 23, 2005
Serves 6
Ingredients
2 ½ cups chopped cooked chicken
1 cup sour cream
1 can (10-3/4 ounces) condensed cream of chicken soup
8 ounces shredded Colby & Monterey Jack Cheese
¼ cup chopped cilantro
12 flour tortillas
1 ½ cups salsa
Instructions
Preheat oven to 350 degrees.
Mix chicken, soup, ½ cup of the sour cream, 1 cup of the cheese and 3 tablespoons of the cilantro.
Spoon about ¼ cup chicken mixture down the center of each tortilla; roll up. Place, seam sides down, in greased 13x9-inch baking dish. Top with salsa and remaining cheese.
Bake at 350 degrees for 25 minutes. Sprinkle with remaining cilantro. Serve with sour cream.
