Cinco de Mayo: Creamy Chicken Enchiladas

Day 5

Creamy Chicken Enchiladas

prep time

10 min

total time

35 min

makes

6 servings

What You Need!

2-1/2 cups chopped cooked chicken

1 can (10-3/4 oz.) condensed cream of chicken soup

1 pkg. (8 oz.) KRAFT Shredded Colby & Monterey Jack Cheese, divided

1 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided

1/4 cup chopped cilantro, divided

12 flour tortillas (8 inch)

1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

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 13x9-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.

photo by:

kraft

recipe by: kraft

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