1 can cream of chicken soup
1 (16 oz.) sour cream, divided
1 (8 oz.) pkg. shredded Colby & Monterey Jack Cheese, divided
1/4 cup chopped cilantro, divided
12 flour tortillas (6-8 inch)
1 jar (16 oz.) Taco Bell Home Originals Thick 'N Chunky Salsa
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| CREAMY CHICKEN ENCHILADAS | |||
| Yields 6 | |||
| 2 1/2 cups chopped cooked chicken 1 can cream of chicken soup 1 (16 oz.) sour cream, divided 1 (8 oz.) pkg. shredded Colby & Monterey Jack Cheese, divided 1/4 cup chopped cilantro, divided 12 flour tortillas (6-8 inch) 1 jar (16 oz.) Taco Bell Home Originals Thick 'N Chunky Salsa |
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| Mix chicken, soup, 1 cup of the sour cream, 1 cup of the cheese and 3 tbsp. of the cilantro. Spoon about 1/4 cup chicken mixture down the center of each tortilla; roll up. Place, seam-sides down, in greased 13 x 9-inch baking dish. Top with salsa; cover. Bake at 350 for 25 minutes. Uncover; sprinkle with remaining cilantro. Serve with remaining sour cream. | |||