Mexican Food named Creamy Chicken Enchiladas Recipe...Enjoy the Recipe.
Ingredients:
| 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 |
Directions:
1. HEAT oven to 350 degrees F
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.
PLACE, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with salsa and remaining cheese.
BAKE 25 minutes or until heated through. Top with remaining cilantro and sour cream.
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.
PLACE, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with salsa and remaining cheese.
BAKE 25 minutes or until heated through. Top with remaining cilantro and sour cream.
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