Creamy Chicken Enchiladas - cooking recipe

Ingredients

2 1/2 cups cooked chicken, chopped
1 (10 3/4 ounce) can condensed cream of chicken soup
1 cup sour cream, divided
1/2 cup green pepper, chopped
1/2 cup red pepper, chopped
2 cups tex-mex cheese, shredded
1/4 cup fresh cilantro, chopped
8 (6 inch) flour tortillas
1 1/2 cups salsa

Preparation

Preheat oven to 350\u00b0F Mix chicken, soup, green pepper, 1/2 cup of the sour cream, 1 cup of the cheese and 3 tablespoons of the cilantro until well blended.
Spoon about 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in greased 13x9-inch baking dish. Top with the salsa and remaining cheese.
Bake 25 minute Sprinkle with remaining 1 tablespoons cilantro; top with the remaining 1/2 cup sour cream.