Creamy Chicken Enchiladas

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Pick up a rotisserie chicken on your way home, and you're halfway to creamy, cheesy enchiladas

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  • Average
  • Average budget

Ingredients

  • 2-1/2 cups chopped cooked chicken
  • 1 can (10-3/4 oz.) condensed cream of chicken soup
  • 1 pkg. (8 oz.) Shredded Colby & Monterey Jack Cheeses, divided
  • 1 cup Sour Cream, divided
  • 1/4 cup chopped fresh cilantro, divided
  • 12 flour tortillas (8 inch)
  • 1-1/2 cups Thick & Chunky Salsa

Preparation

Step 1

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.

Step 2

PLACE, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with salsa and remaining cheese.

Step 3

BAKE 25 min. or until heated through. Top with remaining sour cream and cilantro.

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NOTE Tortillas can be warmed before use for easier handling. Just stack tortillas, then wrap in foil. Bake at 350°F 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.