Creamy Chicken Enchiladas (original recipe from Kraft, shared by Tammy Jones)Prep time:  10 min

As served

Total time: 35 min
Makes 6 servings

What You Need

2-1/2 cups chopped cooked chicken (I use breast meat, you could also use canned chicken meat)
1 can  (10-3/4 oz.) condensed cream of chicken soup
1 pkg. (8 oz.) KRAFT Shredded Colby & Monterey Jack Cheeses, divided
1 cup  sour cream, divided
1/4 cup chopped cilantro, divided (I use Litehouse freeze-dried — excellent)
12 flour tortillas (8 inch) (it will work with corn tortillas as well — we prefer flour)
1-1/2 cups Thick ‘N Chunky Salsa (I don’t measure this — I add it until it looks right and spread it)

Make It

HEAT oven to 350°F.
MIX chicken, soup, 1 cup cheese, 1/2 cup sour cream and 3 Tbsp. cilantro until well blended.

Spoon down centers of tortillas, adding about 1/4 cup to each; roll up.

PLACE, seam-sides down, in 13×9-inch baking dish sprayed with cooking spray; top with salsa and remaining cheese.

BAKE 25 min. or until heated through.

Top with remaining sour cream and cilantro.

Note:
Tortillas can be warmed before use for easier handling. Just stack tortillas, then wrap in foil. Bake at 350ºF for 10 to 15 min. or just until warmed. Or, wrap tortillas loosely in wax paper and microwave on HIGH 1 min. or just until warmed.

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