Cheesy Chicken Enchiladas - cooking recipe

Ingredients

2 1/2 c. chopped, cooked chicken
1 can (10 3/4-oz.) cream of chicken soup
1 c. sour cream, divided
1 pkg. (8-oz.) shredded Colby & Monterey Jack cheese, divided
1/4 c. chopped cilantro, divided
12 flour tortillas (6-8-inch)
1 1/2 c. thick 'n' chunky salsa

Preparation

Preheat oven to 350 degrees.
Mix chicken, soup,1/2 cup of the sour cream,1 cup of the cheese and 3 tablespoons of the cilantro. Spoon about 1/4 cup chicken mixture into center of tortilla, roll up.
Place seam side down, in greased 13X9-inch baking dish.
Top with salsa and remaining cheese.
Cover and bake for 25 minutes. Uncover, sprinkle with remaining cilantro.
Serve with remaining sour cream.
Makes 6 servings (2 enchiladas each).