Creamy Chicken Enchiladas |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From a little recipe booklet I picked up at the grocery. Ingredients:
2 1/2 cups cooked chicken, chopped |
1 (10 3/4 ounce) can cream of chicken soup |
1 cup sour cream, divided |
1 (8 ounce) package shredded colby-monterey jack cheese, divided |
1/4 cup cilantro, chopped and divided |
1 1/2 cups salsa |
96 inches flour tortillas |
Directions:
1. Preheat oven to 350 degrees.
2. Mix chicken, soup, 1/2 cup of the sour cream, 1 cup of the cheese, and 3 tablespoons of the cilantro until well blended.
3. Spoon about 1/4 cup of the chicken mixture down center of each tortilla; roll up.
4. Place tortillas, seam sides down, in greased 13x9 baking dish. Top with salsa and remaining cheese.
5. Bake 25 minutes.
6. Sprinkle with remaining 1 tablespoons cilantro; top with remaining 1/2 cup sour cream.
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